Texas-Style Brisket Benedict
Serves 4
Ingredients:
For Waffles:
2 diced jalapeños
1/2 cup shredded cheddar cheese
2 cups all purpose flour
2 Tbsps sugar
2 tsps baking soda
1 tsp baking powder
1//2 tsp salt
2 cups buttermilk
1/3 cup melted butter
2 large eggs, lightly beaten
1 tsp vanilla extract
Directions:
Preheat your waffle maker according to the manufacturer’s instructions.
In a large mixing bowl, combine the dry ingredients: flour, baking soda, baking powder, sugar, salt, and diced jalapeños. Stir until evenly distributed.
In a separate bowl, combine the wet ingredients: buttermilk, eggs, melted butter, and vanilla extract. Whisk until fully incorporated.
Slowly add the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing—the batter should remain slightly lumpy to create a light, tender waffle.
Lightly grease your waffle maker if needed, then add the batter according to your waffle maker’s recommended amount.
Sprinkle the shredded cheddar cheese evenly over the batter, then close the waffle maker and cook according to the manufacturer’s instructions until the waffles are golden brown and crisp.
Serve immediately or keep warm until ready to assemble your brisket Benedict.
Chef Scout Recon Tip: For a savory waffle, the goal is balance. The jalapeños bring heat, the cheddar adds richness, and the waffle provides the structure to carry bold toppings like smoked brisket and eggs. Don’t chase a sweet waffle here—the waffle is the foundation of the dish.
For the Brisket:
Chopped brisket
For the Hollandaise:
2 egg yolks
1 tsp apple cider vinegar
1 Tbsp tomato paste
1 stick of butter, melted
1 tsp Slap ya Mama
Directions:
Set up a double boiler by placing a metal mixing bowl over a saucepan with a small amount of water. Make sure the water does not touch the bottom of the bowl. Bring the water to a gentle simmer.
Add the egg yolks, apple cider vinegar, and tomato paste to the bowl. Whisk together until the mixture is smooth and fully combined.
Place the bowl over the simmering water and continue whisking constantly until the egg mixture begins to thicken and becomes slightly lighter in color.
For easier emulsification, transfer the bowl to a second pot lined with a kitchen towel to keep it stable while whisking.
Slowly drizzle in the melted butter while continuously whisking. Take your time during this step—adding the butter too quickly can cause the sauce to break.
Continue whisking until the hollandaise becomes smooth, thick, and creamy.
Taste and adjust seasoning if needed, then keep warm until ready to serve. Avoid overheating the sauce, as excessive heat can cause the emulsion to separate.
Chef Scout Recon Tip: Hollandaise is an exercise in patience and control. The goal isn’t just combining ingredients—it’s creating a stable emulsion. Slow butter, constant movement, and controlled heat are what turn simple ingredients into a silky sauce.
For the Poached eggs:
Ingredients:
2 eggs in 2 small bowls
1 Tbsp white vinegar
Directions:
Using the same pot of gently simmering water from your hollandaise preparation, create a slow whirlpool by stirring the water in a circular motion with a spoon.
Carefully crack the eggs one at a time into the center of the swirl. The movement of the water will help the egg whites wrap around the yolk, creating a more uniform shape.
Allow the eggs to poach for 3–5 minutes, or until the whites are fully set while the yolks remain soft and runny.
Using a slotted spoon, carefully remove the eggs from the water. Gently pat them dry with paper towels to remove any excess water before placing them on your dish.
Serve immediately while the yolks are still warm and creamy.
Chef Scout Recon Tip: A great poached egg is all about control—gentle water, fresh eggs, and patience. Avoid a rolling boil, which can break apart the whites before they have time to set. The goal is a tender white with a perfectly molten center.
For Plating & Garnish:
Cojita cheese
Cilantro chopped
Directions:
First plate the waffles, 2 to a stack. Then add chopped brisket, poached eggs, and tomato hollandaise sauce. Garnish with pickled red onions, cojita cheese, and chopped cilantro.
