Smoked Brisket Breakfast Sandwich | Wild Fork
Layer smoked brisket, eggs and cheese on thick Texas toast for an indulgent breakfast sandwich. Learn how to turn leftover brisket into a morning feast.
INGREDIENTS
1 cup Beef Broth
Butter for Buns
4-5 Extra Large Cage-free Eggs
2 Tbsp. Milk
Olive oil for scrambled eggs
2 Large shredded Smoked Gouda Cheese
2 slices tomatoes, lightly pan fried
¼ cup chives
Chipotle Mayo
LET'S GET COOKING!
In a small skillet, heat the broth on medium low and place the brisket slices to gently heat until warm.
Beat the eggs lightly with the milk and scramble over medium heat until cooked but moist and still glossy. DO not overcook.
Heat a pan with olive oil over medium. Sear the tomato slices on both sides and remove from heat. Keep warm.
Lightly butter the Texas toast and toast on both sides on a flat top, large pan or toaster.
Assemble Sandwich: Spread some Chipotle mayo on one of the bread slices. Top with brisket, then follow with Gouda cheese, warm tomato slice, scrambled eggs and chopped chives. Cut in half and serve.