30-Minute Smoked Beef Brisket Benedict
A hearty breakfast twist on the classic eggs Benedict that swaps traditional Canadian bacon for tender, smoky beef brisket. The rich, savory meat pairs beautifully with fresh asparagus spears and perfectly poached eggs, all topped with creamy hollandaise sauce. This indulgent dish makes an impressive weekend brunch centerpiece or special occasion breakfast. The beef broth used to reheat the brisket adds extra depth of flavor while gently steaming the asparagus to crisp-tender perfection. Serve with fresh avocado slices and a dash of hot sauce for added richness and heat.
Ingredients
- 12 ounces precooked, smoked beef brisket, slicespulled pork1:1protein
similar smoky flavor
- ½ cup unsalted beef broth
- 1 bunch fresh asparagus, trimmed
- 6 eggs
- 3 English muffins, split, toastedbagels1:1grain
heartier base
- ¼ cup prepared hollandaise saucebéarnaise sauce1:1sauce
herb flavor variation
- paprika(optional)
- avocado, slices(optional)
- hot sauce(optional)
Instructions
- 1
Heat medium sauce pan on medium until hot
- 2
Add beef brisket and broth, bring to a boil
- 3
Add asparagus on top of beef to steam
- 4
Cook covered 5 to 12 minutes until beef is hot and asparagus is cooked, stirring occasionally
- 5
Add 2 to 3 inches of water to large skillet with deep sides and bring to a boil
- 6
Reduce heat to low simmer so small bubbles are just releasing from bottom of pan
- 7
Crack each egg into small cup, slowly lower into simmering water, gently releasing egg into water
- 8
Cook 5 to 7 minutes or until yolk is opaque or desired doneness is reached
- 9
Remove each egg with slotted spoon
- 10
Warm hollandaise sauce in small sauce pan on low heat until hot
- 11
Top each muffin half with brisket
- 12
Top brisket with 3 asparagus spears, 1 egg and 2 teaspoons of hollandaise sauce
- 13
Garnish with paprika, avocado slices and hot sauce as desired
Tips
Keep poached eggs warm in a bowl of warm water if making multiple servings to ensure everything stays hot when plating.
Use a slotted spoon to gently lift the asparagus from the pan to avoid breaking the tender spears when plating.
Crack eggs into individual small cups or ramekins before adding to the simmering water for more control and better results.
Good to Know
Refrigerate assembled benedicts up to 2 days, though best served immediately
Brisket can be reheated and asparagus steamed up to 30 minutes ahead, keep warm
Serve immediately while eggs are warm and hollandaise is creamy
Common Mistakes
Keep water at gentle simmer to avoid tough, rubbery poached eggs
Warm hollandaise gently to avoid breaking the sauce
Pat asparagus dry before plating to avoid soggy English muffins
Substitutions
similar smoky flavor
heartier base
herb flavor variation
FAQ
Can I use leftover brisket from barbecue?
Yes, leftover barbecue brisket works perfectly. Just slice it and reheat with the beef broth as directed for tender, flavorful results.
What if I don't have hollandaise sauce?
You can make a quick version by whisking egg yolk with lemon juice and melted butter, or substitute with cheese sauce or even avocado cream.
How long will leftovers keep?
Assembled benedicts don't store well due to the poached eggs. However, components can be refrigerated separately for 2-3 days and reassembled fresh.