Eggs Benedict 

With scratch made muffin toast and 920 Brisket Bacon.

This is a richly flavored creation that will leave you craving more. The toast is a dense, crumbly, and deeply flavored bread that adds some heartiness to your meal. Combined with the salt & brown sugar cured brisket that is slow smoked in our 70+ year old smokehouse, and the rich flavor and texture of the Hollandaise sauce, you will experience a party in your mouth!
​

Scratch Made Toast

Ingredients:
3 cups all purpose flour
1 tbs sugar
1 1/2  tsp salt
1/4 tsp baking soda
1 tsp instant yeast
1 cup milk
1/4 cup water
2 tbs vegetable or olive oil

Directions:

1. In the bowl of a stand mixer, whisk together flour, sugar, salt, baking soda, and yeast.
2. Combine milk, water, and oil in a microwave-safe bowl and heat to 120-130 degrees F. If you don't have a thermometer, the water should be hotter than lukewarm but not too hot that you'd be uncomfortable as bath water.
3. Pour the hot liquid in the dry ingredients and beat with a beater attachment on high speed for 1-2 mins. The dough will become smooth and soft, with an elastic texture to it.
4. Lightly grease an 8.5" x 4.5" loaf pan and place the ball of dough inside, making sure it is even/level.
5. Cover the pan and let rise for 1 hour in a warm, dry area. It should rise until it starts to crown over the edge of the pan. 30 minutes in, preheat the oven to 400 degrees F.
6. Once fully risen, remove the cover and bake for 20-25 minutes, or until it's golden brown and the interior temperature is 190 degrees F.
7. Remove bread from pan to a cooling rack and let rest for 5 minutes.

Hollandaise Sauce 

Ingredients:
4 egg yolks
1 tbs fresh squeezed lemon juice
1/2 cup melted butter
Pinch of salt
​Pinch of Pepper

Directions:

1. In a glass or stainless steel bowl, which together the yolks and lemon juice.
2. Create a double boiler by placing the bowl on a pot of boiling water (bowl should rest on the rim of the pot).
3. While constantly whisking, slowly incorporate the melted butter, emulsifying the mixture. Whisking constantly will add air to the mixture, making it light and fluffy. Continue whisking after all the butter is melted, until it becomes thicker and leaves ripples in the top if you were to blow on it.
4. Add a pinch of salt and pepper and whisk in. You can also add other flavors like paprika or cayenne pepper.

Eggs Benedict

Ingredients:
4-5 slices 920 Brisket Bacon
Scratch made toast
4 eggs
2 tbs salt
​3 tbs white vinegar 

Directions:

1. Grill the brisket bacon and let rest. Because it is so thin, it will not take long. This is best prepared on the grill, but can also be prepared in a cast iron skillet like regular pork bacon.
2. Plate slices of the toast, top with diced pieces of brisket bacon. Have the Hollandaise sauce prepared and ready to spoon over.
3. In a large pot of gently boiling water, add salt and vinegar and whisk around. To poach eggs, you will want to crack one egg at a time in a small bowl. Then stir the water gently, but quickly, to create a "tornado like" effect in the pot of water. Gently drop one egg in and let the swirling envelop the egg whites around the yolk. Keep the water moving gently. Let it stay in the pot for 2-4 minutes. To check if the egg is ready, pick it up gently with a slotted spoon. If the whites are not set yet, let it rest in the water for another 10 seconds. Once set, with the yolk still soft, place the egg on a plate with a paper towel. We use 2 eggs per person, so repeat this process based on the number of people you're feeding.
4. Once the excess water has drained, place 2 eggs on the toast and brisket bacon.
5. Drizzle Hollandaise sauce over the top and enjoy!!