Brisket and Eggs Breakfast
A hearty, protein-rich brisket and eggs breakfast with tender shredded brisket, softly sautéed onions and peppers, and perfectly cooked eggs, all finished with fresh herbs for a cozy, satisfying start to the day.
Ingredients
- 2 cups cooked beef brisket, shredded or chopped
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 small red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 0.75 teaspoon salt, or to taste
- 0.5 teaspoon dried thyme
- 0.25 teaspoon red pepper flakes (optional, for mild heat)
- 4 large eggs
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, finely sliced
Instructions
- Prepare the vegetables by finely chopping the yellow onion and dicing the red bell pepper into small, even pieces so they cook quickly and evenly.
- Heat a large skillet over medium heat and add the olive oil, allowing it to warm until it shimmers but does not smoke.
- Add the chopped onion to the skillet and sauté for 3 to 4 minutes, stirring often, until the onion becomes soft and translucent.
- Stir in the diced red bell pepper and continue to cook for another 3 to 4 minutes, until the pepper begins to soften and the edges take on a light golden color.
- Add the minced garlic to the skillet and cook for about 30 seconds, just until fragrant, being careful not to let it brown.
- Add the shredded or chopped cooked beef brisket to the skillet, breaking up any large pieces with a spatula so it spreads evenly among the vegetables.
- Season the brisket mixture with smoked paprika, ground black pepper, salt, dried thyme, and red pepper flakes if using, then stir well to coat everything with the spices.
- Cook the brisket and vegetable mixture for 5 to 6 minutes, stirring occasionally, until the brisket is heated through and lightly crisped in a few spots.
- Spread the brisket mixture into an even layer in the skillet and reduce the heat to medium-low to keep it warm while you cook the eggs.
- In a separate nonstick skillet, melt the unsalted butter over medium heat until it foams gently but does not brown.
- Crack the eggs into a small bowl one at a time to check for shells, then gently slide them into the buttered skillet, spacing them apart.
- Cook the eggs to your preferred doneness, allowing the whites to set while the yolks remain runny for sunny-side up, or flipping gently for over-easy or over-medium if desired.
- While the eggs cook, taste the brisket mixture and adjust the seasoning with a little more salt or black pepper if needed, then keep it warm over low heat.
- Divide the hot brisket and vegetable mixture evenly among four plates, forming a generous bed for each serving.
- Top each portion of the brisket mixture with one cooked egg, placing it in the center so the yolk sits proudly on top.
- Sprinkle the chopped fresh parsley and sliced chives evenly over the plated brisket and eggs to add color and a fresh, herbal finish.
- Serve the brisket and eggs breakfast immediately while hot, encouraging everyone to break into the yolk so it mingles with the savory brisket and vegetables.