Of course ham is not barbecue and having fish of any kind with eggs is......well.......it just seems gross. My recent fascination with brisket has led to a surplus of frozen brisket slices in my freezer. Occasionally these make it through the work week and now here we have this concoction!
WHAT YOU WILL NEED
Brisket left overs (preferably from the flat, i used point end and will definitely use flat next)
1 x Sourdough Loaf
2 x Free Range or Organic eggs (you can't argue that they don't taste better)
1 x Tablespoon white vinegar
1 x Packet ready mate Hollandaise sauce (or make your own, in fact make your own)
1 x Small Handful baby spinach leaves
WHAT TO DO
After your brisket leftovers have defrosted wrap in foil and throw in an oven preheated to 220c or thereabouts for 15/20 minutes.
While this is happening slice your bread and start stacking with the baby spinach.
Follow this great video for how to poach an egg (note, i found about 2.5 minutes in the water made for the perfect yolk)
Place brisket nicely on the Baby Spinach.
Cook the Hollandaise as per packet instruction before putting the eggs in the warm salt water to rid of the vinegar taste.
Once the eggs have been removed from the warm salt water construct the rest of the sandwich, pour on the Hollandaise and enjoy the shit out of it.
Please follow the below slideshow for the very easy step by step!
Thanks for reading y'all!