Texas Toast Brisket Cheesy Egg Sandwich

Total Time:
20 min
10 min
10 min

4 servings

  • Brisket:
  • 1 1/2 pounds thick-sliced BBQ beef brisket
  • 1 cup beef stock or broth
  • Texas Toast:
  • 4 to 6 tablespoons unsalted butter
  • Four 1-inch-thick slices white pain de mie or pullman bread
  • Cheesy Eggs:
  • 2 tablespoons unsalted butter
  • 8 large eggs, lightly beaten
  • 2 green onions, green and pale-green parts only, thinly sliced
  • 6 ounces havarti cheese, grated
  • Kosher salt and freshly ground black pepper
  • 1/2 cup prepared chow-chow
  • For the brisket: Put the brisket and broth in a medium high-sided skillet and heat gently over medium heat just until warmed through, about 10 minutes.

  • For the Texas toast: Heat a cast-iron griddle pan over medium-high heat. Add 4 tablespoons of the butter and melt. Put the bread on the griddle and toast until golden brown, 2 to 3 minutes. Flip and cook the second side until golden brown, another 2 to 3 minutes, adding more butter if necessary.

  • For the cheesy eggs: Melt the butter in a large nonstick pan over medium heat until the foaming stops. Add the eggs and green onions and cook slowly, stirring, until soft mounds form, 3 to 4 minutes. Fold in the havarti and season with salt and pepper. Transfer to a plate to stop the cooking.

  • Put the toast on a cutting board. Top each piece with several slices of brisket, some of the eggs and some chow-chow. Serve immediately.

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