Brisket English Muffin Breakfast Sandwich

4 Servings
5 Prep Time
5 Cook Time

Created by Chef Jason Dady

Avocado
 

Ingredients

1 pkg Thomas’® Original English Muffins (6 pack)
8 oz chopped Texas brisket
1 avocado
4 jalapeño pepper jack cheese slices
4 fresh farm eggs
¼ C picked cilantro leaves
4 oz butter
4 oz mayonnaise
Hot sauce
4 Tbsp cilantro

Directions

1. Carefully separate muffins and cook face down on a griddle using 2 oz of butter until golden brown. Do not flip over—only toast one side of the muffin. Set aside.
2. Heat the chopped Texas brisket in a heavy bottom sauté pan until hot. Set aside once hot.
3. Cut the avocado in half, then remove seed and outer skin. Place face down on cutting board for slicing, and slice in very thin slices.
4. Heat medium size non stick pan and melt remaining 2 oz of butter. Fry the eggs until cooked through and yolk is “sunny side up.”

To Assemble
1. Use 3 pieces of toasted Thomas’® Original English Muffins. Place a small dollop of mayo on the bottom piece.
2. Spoon the hot chopped beef over the top of the mayonnaise and then quickly place a slice of cheese on top so that the cheese melts.
3. Once the cheese is on, place on another muffin.
4. Place the sliced avocado on top of the toasted muffin. Using a spatula, carefully put the fried egg on top of the avocado, splash with hot sauce and cilantro, and place the top muffin on top.

Brisket English Muffin Breakfast Sandwich Created by Chef Jason Dady 4 servings 1 pkg Thomas’® Original English Muffins (6 pack) 8 oz chopped Texas brisket 1 avocado 4 jalapeño pepper jack cheese slices 4 fresh farm eggs ¼ C picked cilantro leaves 4 oz butter 4 oz mayonnaise Hot sauce 4 Tbsp cilantro 1. Carefully separate muffins and cook face down on a griddle using 2 oz of butter until golden brown. Do not flip over—only toast one side of the muffin. Set aside. 2. Heat the chopped Texas brisket in a heavy bottom sauté pan until hot. Set aside once hot. 3. Cut the avocado in half, then remove seed and outer skin. Place face down on cutting board for slicing, and slice in very thin slices. 4. Heat medium size non stick pan and melt remaining 2 oz of butter. Fry the eggs until cooked through and yolk is “sunny side up.” To Assemble 1. Use 3 pieces of toasted Thomas’® Original English Muffins. Place a small dollop of mayo on the bottom piece. 2. Spoon the hot chopped beef over the top of the mayonnaise and then quickly place a slice of cheese on top so that the cheese melts. 3. Once the cheese is on, place on another muffin. 4. Place the sliced avocado on top of the toasted muffin. Using a spatula, carefully put the fried egg on top of the avocado, splash with hot sauce and cilantro, and place the top muffin on top. Brisket English Muffin Breakfast Sandwich