Chef Big DA high-protein breakfast powerhouse featuring 12-hour smoked brisket point, perfectly poached eggs, and a silky, smoke-infused hollandaise over toasted sourdough.
Warm the pre-smoked brisket point in a cast-iron skillet over low heat to render a bit of the fat without drying out the bark.
In a heat-proof bowl over a simmering water bath (bain-marie), whisk the 3 egg yolks and lemon juice until thickened and doubled in volume.
Keep the heat low so you don't scramble the yolks.
Slowly drizzle in the melted butter while whisking constantly to create a stable emulsion. Stir in the liquid smoke and cayenne. Keep warm.
If it gets too thick, add a teaspoon of warm water.
Bring a large pot of water to a gentle simmer with the vinegar. Create a vortex and drop the eggs in one by one. Poach for 3 minutes for a fluid yolk.
Toast the sourdough slices until golden and structurally sound.
Place a generous pile of smoked brisket onto each toast slice, top with a poached egg, and drape with the smoked hollandaise. Garnish with chives.
The key here is the emulsion of the hollandaise—keep your butter at 145°F and whisk like your Michelin star depends on it. For the brisket, use point-end leftovers if you have them; the higher fat content plays beautifully with the acidity of the lemon in the sauce. Don't skip the resting period for the meat, even for breakfast.
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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