Texas Toast Brisket Cheesy Egg Sandwich
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
43
Spice
58
Sweetness
61
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
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
2
For the Texas toast: Heat a cast-iron griddle pan over medium-high heat
3
Add 4 tablespoons of the butter and melt
4
Put the bread on the griddle and toast until golden brown, 2 to 3 minutes
5
Flip and cook the second side until golden brown, another 2 to 3 minutes, adding more butter if necessary
6
For the cheesy eggs: Melt the butter in a large nonstick pan over medium heat until the foaming stops
7
Add the eggs and green onions and cook slowly, stirring, until soft mounds form, 3 to 4 minutes
8
Fold in the havarti and season with salt and pepper
9
Transfer to a plate to stop the cooking
10
Put the toast on a cutting board
11
Top each piece with several slices of brisket, some of the eggs and some chow-chow
12
Serve immediately