Texas Toast Brisket Cheesy Egg Sandwich - ★Cooking Recipes★

A hearty brunch guaranteed to satisfy your rumbling-tummy morning cravings.
Directions for: Texas Toast Brisket Cheesy Egg Sandwich

Ingredients

Brisket

1 lb(s) thick-sliced BBQ beef brisket

1 cup beef stock or broth

Texas Toast

4 - 6 Tbsp unsalted butter

4 1-inch-thick slices white pain de mie or pullman bread

Cheesy Eggs

2 Tbsp unsalted butter

8 large eggs, lightly beaten

2 green onions, green and pale-green parts only, thinly sliced

6 oz havarti cheese, grated

Kosher salt and freshly ground black pepper

cup prepared chow-chow

Directions

Brisket

1. Put the brisket and broth in a medium high-sided skillet and heat gently over medium heat just until warmed through, about 10 minutes.

Texas Toast

1. Heat a cast-iron griddle pan over medium-high heat. Add 4 tablespoons of the butter and melt. Put the bread on the griddle and toast until golden brown, 2 to 3 minutes. Flip and cook the second side until golden brown, another 2 to 3 minutes, adding more butter if necessary.

Cheesy Eggs

1. Melt the butter in a large nonstick pan over medium heat until the foaming stops. Add the eggs and green onions and cook slowly, stirring, until soft mounds form, 3 to 4 minutes. Fold in the havarti and season with salt and pepper. Transfer to a plate to stop the cooking.

2. Put the toast on a cutting board. Top each piece with several slices of brisket, some of the eggs and some chow-chow. Serve immediately.

See more: Beef, Bread, Brunch, Cheese, Eggs/Dairy