Chef Big DA high-altitude brunch collision featuring 14-hour smoked brisket, poached farm eggs, and a velvety smoked paprika hollandaise on toasted ciabatta.
Fill a wide saucepan with water, add the white vinegar, and bring to a gentle simmer. This is for your poaching liquid.
The vinegar helps the egg whites coagulate faster for a cleaner shape.
In a heatproof bowl set over a pot of simmering water (bain-marie), whisk the egg yolks with lemon juice and smoked paprika until thickened and pale.
Don't let the bowl touch the water or you'll end up with scrambled eggs.
Slowly drizzle the warm melted butter into the yolk mixture while whisking constantly to create a thick, glossy emulsion. Season with salt and keep warm.
If it gets too thick, thin it with a drop of warm water.
Gently crack eggs into the simmering water and poach for 3-4 minutes until the whites are set but the yolks remain liquid gold.
Use the freshest eggs possible for the best 'swirl'.
Warm the pre-smoked brisket slices in a pan or under the broiler for 60 seconds to wake up the fats.
Don't overcook it here; we just want to render that bark slightly.
Place the toasted ciabatta halves on plates, pile high with smoked brisket, top each with a poached egg, and drape generously with the smoked paprika hollandaise. Finish with minced chives.
Plate with precision—this is a Michelin-star morning.
The key here is the emulsion. If your hollandaise breaks, don't panic—just whisk in a teaspoon of warm water. Also, ensure the brisket is sliced against the grain for maximum tenderness. This is breakfast for those who respect the pit and the saucier in equal measure.
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.