Chef Big DA high-altitude breakfast collision where Texas post-oak smoked brisket meets the refined silkiness of a classic French hollandaise, served over hand-formed corn cakes.
Whisk cornmeal, flour, buttermilk, one egg, and corn kernels in a bowl until just combined. Let the batter rest to hydrate the cornmeal.
Resting the batter ensures the cakes don't turn out gritty.
In a blender, combine 2 egg yolks, lemon juice, and smoked paprika. Slowly drizzle in the hot melted butter while blending on low until a thick, glossy emulsion forms. Keep warm in a thermos.
The butter must be hot enough to gently 'cook' the yolks into a stable sauce.
Heat a cast-iron skillet over medium-high heat. Sear the brisket medallions for 2 minutes per side until the fat renders and the edges get crispy. Set aside.
We want to wake up that bark without drying out the interior.
In the same skillet, drop large spoonfuls of the corn cake batter. Cook for 3 minutes per side until golden brown and structurally sound.
Treat these like savory pancakes; wait for the bubbles on top before flipping.
Bring a wide pot of water with vinegar to a very gentle simmer. Swirl the water and drop the 4 eggs in. Poach for exactly 3 minutes for a liquid gold center.
Use the freshest eggs possible so the whites stay tight.
Place a corn cake on each plate, top with a seared brisket medallion, then a poached egg. Drape generously with the smoked paprika hollandaise and finish with a crack of black pepper.
Serve immediately while the temperatures are contrasting.
The key here is the emulsion of the hollandaise; keep your water at a bare simmer. If the sauce splits, a teaspoon of warm water and a vigorous whisking usually brings it back. For the brisket, ensure it's chilled before slicing to get those perfect, clean Michelin-style medallions before searing.
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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