- 1 white onion cut into 1/4-inch thick strips
- 3 English muffins cup in half
- 1 pound leftover beef brisket
- 6 poached eggs
- Onion Marinade:
- 9 tablespoons soy sauce
- 3 tablespoons lemon juice
- 6 tablespoons extra-virgin olive oil
- 6 tablespoons water
- 6 teaspoons dark brown sugar
- 3/4 teaspoon garlic powder
- 3/4 teaspoon black pepper
- Barbecue Benedict Sauce:
- 3 egg yolks
- 1 teaspoon vinegar
- 1 teaspoon water
- 1 cup butter, melted
- 1/4 teaspoon salt
- Pinch of cayenne pepper
- 3 tablespoons Barbecue Sauce
In a small bowl mix the Onion Marinade ingredients. Pour the marinade into a sealable plastic bag and add the onion strips. Let the onion marinate for 30 minutes.
While the onions are marinating, place the egg yolks, vinegar and water into a stainless steel bowl and vigorously whip until the mixture is thickened and doubled in volume. Place the bowl over a sauce pan containing barely simmering water (just below a boil), making sure the bottom of the bowl does not touch the water. Whisk continuously, making sure the eggs don't get too hot or they will scramble. Very slowly drizzle the melted butter into the mixture while whisking rapidly until the mixture thickens and doubles in volume. Remove from the heat and stir in the remaining Barbecue Benedict Sauce ingredients.
Build a charcoal fire for direct grilling. Place the onion strips in a grill basket and cook directly over the hot coals (approximately 450°F) for 5 minutes stirring often or until the onions brown and start to soften. Remove the onions from the grill and set aside.
Place all 6 halves of the English muffins directly over the hot coals for 2 minutes or until toasted. Remove each muffin half from the grill and top with beef brisket, grilled onions and a poached egg. Drizzle with Barbecue Benedict Sauce.