Chef Big DA high-protein, keto-friendly breakfast powerhouse featuring 12-hour smoked brisket, perfectly poached eggs, and a velvety black truffle hollandaise.
Warm the pre-smoked brisket slices in a cast-iron skillet over low heat just until the fat begins to render and the edges get a slight crisp.
To make the hollandaise: Whisk egg yolks and lemon juice in a glass bowl over a pot of simmering water (bain-marie) until thickened and doubled in volume.
Slowly drizzle in the warm melted butter while whisking constantly until a thick, glossy emulsion forms. Remove from heat and fold in the truffle oil. Keep warm.
Keep the heat low so you don't scramble the yolks.
Bring a large pot of water to a gentle simmer. Add vinegar. Create a whirlpool and drop in the eggs one by one. Poach for 3 minutes for a perfect runny yolk.
Plating: Place two thick slices of smoked brisket on a warm plate. Top each with a poached egg. Drape generously with the truffle hollandaise and garnish with minced chives.
The key to this dish is the emulsion of the hollandaise. Use a high-quality grass-fed butter to respect the fat profile. If your hollandaise breaks, don't panic—whisk in a teaspoon of warm water to bring it back. The smoke from the brisket should be the 'seasoning' for the eggs.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.