Serves 4
BBQ Hollandaise Sauce
8 Tbsp butter, melted
2 room temperature egg yolks
1 ½ Tbsp lemon juice
¼ tsp salt
1 tsp Island Gurl BBQ Spice Rub
1 Tbsp white vinegar
2 Sourdough Johnny Cake Biscuits, cut in half
and toasted
4 large eggs
4 slices leftover or store-bought cooked brisket
½ cup Island Gurl Maple Habanero BBQ Sauce
smoked paprika and chives for garnishing
1. Melt butter in microwave or in a small saucepan over medium heat. Skim milk solids at the top and discard.
2. In a blender or a food processor, add yolks, lemon juice, salt, spice rub
and pulse until combined for about 15 seconds.
3. With the blender running on low speed, gradually pour in the hot butter until sauce is thick and creamy. If at any point the sauce separates, add ¼ cup warm water 1 Tbsp at a time with the motor running on low speed.
4. Preheat oven to 350°F. Brush brisket slices on both sides with BBQ sauce, place on a baking sheet lined with parchment paper, re-heat for 10-12 minutes.
5. Fill a 4-quart (4 L) wide-bottomed pot with 2-3 inches of water, add vinegar, bring to a boil then lower to simmer at 190°F.
6. Break eggs into separate small bowls, create a water vortex by gently stirring water clockwise with a spoon. Gently pour each egg into the water, cook in simmering water for 3-4 minutes. Remove poached eggs with a slotted spoon, pat on a kitchen towel, set aside on a plate.
7. Top each biscuit with a slice of brisket, then a poached egg, top with hollandaise sauce, paprika and chives.
