Friday, May 18, 2012

BBQ Eggs Benedict

While doing my normal early morning blogging a while back, a dish on Robyn’s Grill Grrrl blog really jumped out at me - Chris Lilly's Brisket Eggs Benedict with BBQHollandaise Sauce.  Check out her site for the complete story.  Being the BBQ and breakfast food guy that I am, I knew this had to be tried and I finally ended up with some brisket - I keep selling everything I cook.

I went on line and found a recipe for BBQ Hollandaise Sauce from Brenda at A Farm Girls Dabbles and I decided to use the recipe as written – she even linked to a video.  Please check out her site for complete recipes and photos of her asparagus and bacon version of eggs benedict.

BBQ Hollandaise Sauce - From A Farm Girls Dabbles

1-1/4 c. unsalted butter, cubed
2 large egg yolks
2 T. fresh lemon juice
2 T. barbeque sauce (I used ???)
1/2 tsp. mustard powder
1/2 tsp. ground cumin
1/2 tsp. ancho chili powder
kosher salt
freshly ground black pepper

1. Fill a blender with hot water and set aside while you gather your hollandaise ingredients. 2. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. 3. Drain blender and dry well.
4. Put egg yolks and lemon juice in the blender and cover. Blend to combine.
5. Working quickly and with blender running, remove lid insert (use a towel to help shield your hand and the insert opening) and slowly pour hot butter into blender in a thin stream of droplets. Blend until a creamy sauce forms, about one minute.
6. Add the barbeque sauce, mustard, cumin, and ancho chili powder. Blend just to combine. 7. Season to taste with salt and pepper.
8. Sit the blender bowl in a pan of fairly hot water to keep the sauce warm.

For the dish, I used brisket deckle that I chopped and heated slowly in a covered skillet with a couple tablespoons of brisket juice from the Chris Lily brisket cooking process that I now use - also from Robyn's blog .  While that was heating, I toasted an English muffin and poached a couple of eggs, which I rarely do and not sure why.

I topped the muffin halves with the warmed brisket, then the eggs, and a healthy dose of Hollandaise.

It was very good and a nice change from the normal eggs benedict. 
All photos can be enlarged by clicking on them.

Remember the chili powder giveaway.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  New England Day 2 – Shopping In North Conway

Two years ago:  Crock Pot Roast


5/12/12  meal date


  1. A BBQ Hollandaise sauce? Really? Ok this is one I have GOT to try!!

  2. I'm sold on this because of the brisket. I could eat brisket every day, so your eggs bendict looks fantastic!

  3. Larry, You sure aren't afraid to try something new and different! BBQ Eggs Benedict is a new one for us...and Laurie loves eggs benedict... Take Care, Big Daddy Dave

  4. I just adore a good Hollandaise!

  5. You are really creative! I wouldn't have thought up a BBQ hollandaise sauce at all. It sounds delicious!

  6. What an interesting combination! I love brisket and love Eggs Benedict.

  7. This does sound like an interesting change. It also sounds delicious.

  8. Well you know I have to try this one. Which reminds me, I never did make the cider glazed pork benedict that I had in a restaurant last year.

  9. BBQ hollandaise, intriguing for sure. That is perfect for the brisket benedict.

    I tried adding a little ginger ale to hollandaise on Mother's Day for Alexis' benedict thinking it might lightening it and give it some effervescence. Didn't make a noticeable difference either way.


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