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Smoked Beef Brisket Benedict

Top smoked beef brisket slices on an English muffin with hollandaise sauce. Serve with your favorite vegetables.

Smoked Beef Brisket Benedict

Cook Time: 20 Minutes

Servings: 6

Ingredients: 7

(Keeps screen awake)

Ingredients

Garnish:

Preparation

  1. Step 1

    Heat medium sauce pan on medium until hot, add beef Brisket and broth, bring to a boil. Add asparagus on top of beef to steam; then cook, covered 5 to 12 minutes until beef is hot and asparagus is cooked, stirring occasionally. 

    Cooking Tip: You may substitute 1 large tomato, sliced thin, or 3 cup cooked spinach for asparagus.

  2. Step 2

    Add 2 to 3 inches of water to large skillet with deep sides; bring to a boil. Reduce heat to low simmer so small bubbles are just releasing from the bottom of the pan. Crack each egg into small cup, slowly lower into simmering water, gently releasing egg into water. Cook 5 to 7 minutes or until yolk is opaque or desired doneness is reached. Remove each egg with slotted spoon.

  3. Step 3

    Warm hollandaise sauce in small sauce pan on low heat until hot.

    Cooking Tip: You may adjust hollandaise with small amounts of fresh lemon juice and salt, as desired.

  4. Step 4

    Top each muffin half with brisket. Top brisket with 3 asparagus spears, 1 egg and 2 teaspoons of hollandaise sauce. Garnish with paprika, avocado slices and hot sauce, as desired.

Nutrition Information

362 Calories

0 %*

8.7g SAT FAT

0 %DV**

24g PROTEIN

0 %DV

4.2 mg IRON

0 %DV

1.1 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 362 Calories; 201.6 Calories from fat; 22.4g Total Fat (8.7 g Saturated Fat; 0.7 g Trans Fat; 1.8 g Polyunsaturated Fat; 8.8 g Monounsaturated Fat;) 266 mg Cholesterol; 653 mg Sodium; 17 g Total Carbohydrate; 1.6 g Dietary Fiber; 24 g Protein; 4.2 mg Iron; 225 mg Potassium; 0.4 mg NE Niacin; 0.2 mg Vitamin B6; 0.5 mcg Vitamin B12; 1.1 mg Zinc; 18.5 mcg Selenium; 159 mg Choline.

This recipe is an excellent source of Protein, Iron, Vitamin B12, Selenium, and Choline; and a good source of Vitamin B6, and Zinc.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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