Ridgecrest® Smokehouse Red Eye Biscuits and Eggs
Ridgecrest® Smokehouse Red Eye Biscuits and Eggs
Directions
- Heat one tablespoon of butter flavored oil in saucepan over medium heat. Add onion, and garlic. Cook for 2-3 minutes. Pour in coffee and whisk in BBQ sauce, and cayenne. Then simmer for 1-2 minutes on medium heat. Pour in prepared brown gravy whisk to combine then hold warm for service.
- Warm remaining butter flavored oil with chopped brisket in large sauté pan over medium heat. Warm for 4-5 minutes stirring.
- Place bottom of warm biscuit on plate then top with half a cup of warm chopped brisket.
- Bring water and vinegar to a boil. Crack eggs in water to poach.
- Top with poached egg then ladle with two ounces of red eye gravy. Tilt top of biscuit on side of stacked biscuit. Garnish with pickled red onion and green onion then serve.
Ingredients
- 4 ea Heritage Ovens® Biscuit(s), warmed and split
- 2 cups Ridgecrest® Chopped Brisket, thawed
- 1 1/2 tbsp Brilliance Butter Flavored Oil
- 1/4 cup Peak Fresh Produce® Onion(s), Red, small dice
- 1 tbsp Peak Fresh Produce® Garlic, minced
- 1 tbsp Brilliance Butter Flavored Oil
- 1/8 tsp Magellan® Cayenne pepper
- 1/2 cup Coda® Coffee, brewed
- 1 cup West Creek® Brown Gravy Mix, prepared
- 1/4 cup West Creek® BBQ Sauce, Original
- 4 ea Nature's Best Dairy® Egg(s)
- 1/2 gal water
- 3 tbsp West Creek® white vinegar
- 4 tbsp Delancey Street® pickled red onion, for garnish
- 4 tbsp Peak Fresh Produce® Onion(s), Green, finely chopped for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
