Texas Toast Brisket Cheesy Egg Sandwich

INGREDIENTS

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

PREPARATION

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.

Recipe courtesy of Bobby Flay

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