Texas Toast Brisket Cheesy Egg Sandwich

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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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