Tex Benedict: A Texas Twist on an Old Favorite

Take a break from the norm with this Texas version of eggs benedict from Frisco Style

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 1

INGREDIENTS

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• 1 slice Texas Toast

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• 1/4 pound(s) smoked brisket sliced or chopped

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• 4 eggs

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• rMuenster cheese

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• 1 can(s) chipotles

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• 2 teaspoon(s) salted butter

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• 1 teaspoon(s) lemon juice

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• 1 tablespoon(s) vinegar

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INSTRUCTIONS

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1. Poach two eggs in water. Keep the water just under a soft boil and add vinegar to help the eggs keep shape.

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2. Using a double boiler, start the Chipotle Hollandaise sauce by slowly melting the butter over very low heat. If you do not have a double boiler, you can use a small saucepot and suspend a second pot on edge over the heated water. Do not let the hot water touch the second pan; otherwise, the butter will cook the eggs in chunks.

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3. Add lemon juice to taste for “brightness.” Separate the remaining two eggs and keep the yolks, discarding the whites. Lightly whisk the yolks and very slowly drizzle into the butter/lemon juice mixture, continually mixing the sauce to prevent overheating. Add 2-3 teaspoons of chipotle sauce and mix thoroughly

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4. Butter and grill evenly both sides of the Texas toast. Top the toast with brisket and warm the cheese on the griddle.

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5. Top the brisket with the cheese and poached eggs. Liberally ladle the Chipotle Hollandaise sauce over the eggs.

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