Brisket Eggs Benedict

Cook Time

10 Mins

Cooking Method






Prep Time

10 Minutes




4 to 5 lbs Left Over Brisket

12 medium sized Eggs

Sliced Green Onion

Green Onions, Diced

Habanero Cheese Slices

Hollandaise Sauce Mix

Mandarin Habanero

Tomato, Sliced

Cooking Instructions

A tasty brisket breakfast recipe is the perfect way to make a meal from leftover brisket. This recipe is an eggs benedict with creamy hollandaise sauce and habanero cheese slices and cooked on a Louisiana Grill for smoky, spicy flavors. This one serves 12, perfect for a brunch get-together with friends and family.

Note: It is recommended to use Mesquite Hardwood Pellets with this recipe.

  1. Turn your Louisiana grill to ''smoke'' mode, let the fire catch and then set to 250°F to preheat.
  2. Place leftover brisket (sliced ¼ inch) directly on the grates and heat for 5-10 minutes.
  3. For a toasted English muffin, open the flame broiler and toast over the open flame.
  4. While the brisket heats up, make the hollandaise sauce, slice tomato and dice the green onions.
  5. Remove brisket from the grill and assemble on your toasted English muffins.
  6. Poach 12 medium sized eggs and set on top of the brisket.
  7. Top with hollandaise sauce, a sprinkle of Mandarin Habanero Seasoning and some green onion. For an extra kick, add your favorite hot sauce into the hollandaise. Bon appetite!
  8. As a gluten free option, try using hash browns as a base instead of the English muffin.

Special Tools

  • Sauce Pan


For the perfect combination of sweet fruit with a touch of heat, try our Raspberry Chipotle Seasoning.