Smoked Beef Brisket Benedict

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

  • 20
  • 6
  • 360
  • 24 g

Ingredients & Cooking


  • 12 ounces precooked, smoked beef Brisket slices
  • 1/2 cup unsalted beef broth
  • 1 bunch fresh asparagus, trimmed
  • 6 eggs
  • 3 English muffins, split, toasted
  • 1/4 cup prepared hollandaise sauce
  • Paprika, avocado slices, hot sauce (optional)


  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. 
  2. Cook's Tip: You may substitute 1 large tomato, sliced thin, or 3 cup cooked spinach for asparagus.
  3. 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.
  4. Warm hollandaise sauce in small sauce pan on low heat until hot.
  5. Cook's Tip: You may adjust hollandaise with small amounts of fresh lemon juice and salt, as desired.
  6. 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.

Safe Handling Tips

Nutrition Information

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