Leftover Tri Tip Breakfast Sandwich
One of the great things about Tri Tip is that it can be cut into thin slices to put on whatever beef sandwich creation your heart desires. This leftover Tri Tip sandwich recipe is the perfect breakfast after your smoked Tri Tip dinner from the night before. Slice thinly and grill with poached eggs and melted cheddar cheese inside an English muffin. Enjoy!
4 Slices Cooked and Sliced in half Bacon
1 cup cook thinly sliced Tri-Tip Roast
4 Cheddar Cheese, Slices
4 Split and Toasted English Muffins
Start up your Pit Boss. Once it’s fired up, set the temperature to 350°F.
In a heavy saucepan, bring water to a bare simmer. Using a spoon, stir the water to form a whirlpool and crack an egg into the water. Poach the egg for 5-7 minutes, or until the white is set but the yolk is still runny. Repeat with the remaining eggs.
Assemble the sandwiches: top each sandwich with a slice of cheddar cheese, two halves of a bacon slice, tri-tip, and a poached egg.
Grill for 5 minutes, or until everything is warmed through and the cheese is melted. Serve immediately.
Heavy Bottomed Sauce Pan
Smoke your next Tri Tip in a sweet, savory aroma combined with a soft fruity undertone. Enjoy the ultimate, real wood flavor that you can depend on with Pit Boss Competition Blend Pellets.