Chef Big DA decadent breakfast collision where Texas-style smoked brisket meets the refined elegance of a Roman carbonara, served over thick-cut sourdough.
Cube the leftover smoked brisket into 1/2-inch pieces and grate the Pecorino Romano into a small bowl. Toast the peppercorns in a dry pan until fragrant, then crush them coarsely.
Using leftover brisket that has chilled makes cubing much cleaner.
In a heavy cast-iron skillet over medium-high heat, add the brisket cubes. Render the fat until the edges become 'bark-like' and crispy. Remove brisket and set aside, leaving the rendered fat in the pan.
The rendered brisket fat is liquid gold; do not discard it.
In the same skillet, add the butter. Place the sourdough slices in the pan and toast until golden brown on both sides. Rub the toasted bread with the cut side of the garlic clove.
The garlic rub adds a subtle aromatic layer without overpowering the smoke.
While bread toasts, poach the eggs in simmering water with a splash of vinegar for exactly 3 minutes until the whites are set but the yolks are fluid.
Aim for a '63-degree' yolk consistency for maximum viscosity.
Place a slice of sourdough on each plate. Top generously with the crispy brisket. Carefully perch a poached egg on top of the brisket.
Immediately shower the egg with the grated Pecorino Romano and the cracked black pepper. The residual heat from the egg will create a 'carbonara' effect. Garnish with chives and serve.
The cheese should just begin to melt into the yolk as it's broken.
The key to this dish is the temperature contrast. You want the yolk to be a warm, liquid gold that acts as a natural sauce for the smoky, fatty brisket. If you don't have an offset smoker, use a high-quality liquid smoke in the braise, but don't tell me about it—I'll know. Serve with a crisp glass of dry Lambrusco if you're feeling particularly bold.
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.
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