Chef Big DA high-end breakfast marriage of Texas pit culture and Parisian brunch technique, featuring seared brisket, poached eggs, and a silky smoked paprika hollandaise.
Slice the chilled brisket into uniform slabs and set aside to reach room temperature. Mince the chives and prep the lemon juice.
In a small bowl, whisk egg yolks and lemon juice until thickened. Slowly drizzle in hot melted butter while whisking vigorously to create a stable emulsion. Stir in smoked paprika and keep in a warm spot.
If the sauce gets too thick, whisk in a teaspoon of warm water to adjust the viscosity.
Bring a shallow pan of water with white vinegar to a bare simmer. Crack eggs into ramekins and gently slide into the water. Poach for 3-4 minutes until whites are set but yolks remain liquid.
While eggs poach, sear the brisket slabs in a hot cast-iron skillet for 60 seconds per side to develop a crust and render the fat. Toast the english muffins.
Place a seared brisket slab onto each toasted muffin half. Top with a poached egg, a generous pour of smoked hollandaise, and a sprinkle of chives. Serve immediately.
The key here is the emulsion of the hollandaise. Use a stick blender if you're nervous, but a whisk and some elbow grease provide a superior viscosity. For the brisket, ensure it's chilled before slicing so you can get those Michelin-level clean edges before searing. Stay classy, stay smoky.
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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