BBQ Brisket Egg Sandwich
There was brisket, a need for breakfast, and a little devil on my shoulder. Then this happened…
Servings: 2
Calories: 942kcal
Ingredients
- 1/2 cup leftover barbecue brisket
- 1 tbsp butter
- 4 eggs
- 1 tbsp water
- salt and pepper
- dash of hot sauce
- 1/4 cup cheese
- 1/4 red onion sliced paper-thin
- English muffins white bread, or sandwich thins
- barbecue sauce for topping
Instructions
- Reheat the brisket in the microwave or oven.
- Preheat a small skillet over medium heat for eggs.
- Whisk the eggs with the water, salt, pepper, and dash of Tabasco sauce.
- Swirl butter in the preheated pan to coat and pour in the eggs.
- Scramble to preferred doneness, but cooked through. Remove from heat, top with a bit of cheese and cover for 1 minute.
- Meanwhile, toast the bread.
- Divide the eggs over the toasted bread. Top with warm brisket, red onions, and extra bbq sauce if desired.
- Finish off with top bread layer and serve.
Nutrition
Calories: 942kcal | Carbohydrates: 2g | Protein: 108g | Fat: 52g | Saturated Fat: 21g | Cholesterol: 638mg | Sodium: 622mg | Potassium: 1638mg | Vitamin A: 795IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 10.4mg