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:

Turn on the waffle maker to preheat. In a bowl, mix all dry ingredients (flour, baking soda, baking powder, sugar, salt, diced jalapeños). In another bowl, mix all wet ingredients (buttermilk, eggs, melted butter, vanilla extract). Now add wet ingredients into the dry mix until combined. Scoop your batter onto your waffle maker then add the shredded cheddar cheese. Cook waffles according to your waffle maker's instructions.

For the Brisket:

Chopped brisket

See brisket recipe

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:

First, set up a double boiler using a metal bowl and a sauce pot with enough water so it doesn’t touch the bottom of the bowl. Add the egg yolks, apple cider vinegar, and tomato paste to the bowl and whisk until fully combined. Place the bowl over simmering water and continue whisking until the mixture begins to thicken.

Next, place a kitchen towel over a second pot and set the bowl on top to stabilize it. Slowly drizzle in the melted butter while continuously whisking until the sauce becomes smooth, thick, and creamy. Set aside until ready to use.

For the Poached eggs:

Ingredients:

2 eggs in 2 small bowls

1 Tbsp white vinegar

Directions:

Using the same pot of simmering water, stir the water gently with a spoon to create a swirl. Carefully add the eggs one at a time and poach for about 3–5 minutes, or until the whites are fully set and the yolks remain soft. Remove the eggs with a slotted spoon and gently pat dry with paper towels before plating.

For Plating & Garnish:

Pickled red onions see recipe

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.