Chef Big DA high-altitude breakfast featuring cold-smoked beef tallow-fried eggs, wagyu bresaola, and a velvet-smooth tarragon hollandaise over toasted sourdough.
Mince the fresh tarragon and melt the butter in a small saucepan over low heat until it's warm but not bubbling.
In a heat-proof glass bowl over a pot of simmering water (bain-marie), whisk the egg yolks and lemon juice until the mixture doubles in volume and lightens in color.
Don't let the bowl touch the water or you'll end up with scrambled eggs instead of a sauce.
Slowly drizzle the warm melted butter into the yolk mixture in a thin, steady stream while whisking vigorously to create a stable emulsion. Once thick, stir in the minced tarragon and salt. Keep in a warm spot.
If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it.
Heat the beef tallow in a heavy cast iron skillet over medium-high heat. Once shimmering, crack the eggs into the fat. Spoon the hot tallow over the whites to crisp the edges while keeping the yolks runny.
The tallow adds a incredible smoky 'bark' flavor to the edges of the egg whites.
Toast the sourdough slices in the same skillet until golden brown. Top each slice with two ribbons of wagyu bresaola, a tallow-fried egg, and a generous pour of the tarragon hollandaise.
The key to this dish is the temperature of the fat. We're using cold-smoked beef tallow to fry the eggs, which adds a primal depth you just can't get from butter alone. If you don't have a smoker for the tallow, a drop of high-quality liquid smoke in your oil will get you 60% of the way there, but the pit is always better. For the hollandaise, keep your heat low and your whisk moving; we're looking for a ribbon-stage viscosity that coats the back of a spoon like liquid gold.
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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