Eggs Benedict with Smoked Beef Cheeks & Texas-Style Barbecue Sauce

Eggs Benedict with Smoked Beef Cheeks & Texas-Style Barbecue Sauce

Recipe Title: Eggs Benedict with Smoked Beef Cheeks & Texas-Style Barbecue Sauce

Total Prep Time: 15 minutes

Total Cook Time: 5 minutes

Servings: 4 servings

Level of Difficulty: 3

(Levels 1-5, with 5 being the most difficult)

Recipe by Brandyn Baker @blackdog_bbq


  • 1 lbs. pre-cooked & shredded beef cheeks (can sub with other shredded beef if desired)
  • 4 eggs
  • 4 English muffins, top halves removed
  • 2 T apple cider vinegar
  • 1/3 C tomato paste
  • 1/3 C ketchup
  • 1 C apple cider vinegar
  • ¼ C Dijon Mustard
  • ¼ C Worcestershire sauce
  • 1 T hot sauce
  • 1 T granulated onions
  • 1 T granulated garlic
  • 1 T salt
  • ½ T cayenne pepper
  • 2 tsp liquid smoke
  • 1 C brown sugar
  • 1/3 C honey
  • Cilantro to garnish (if desired)

For the poached eggs:

  1. Preheat two griddle zones to sear mode. Meanwhile, fill a skillet up halfway with water and place on one of the griddle zones (shallower skillets work best). Add the apple cider vinegar as well (this helps the eggs to hold their shape once in the water). Allow the water to heat up until it registers 180-190 degrees with a thermometer, stirring as needed to prevent bubbles from forming on the bottom of the pan. 
  2. Take one of the eggs and crack it into a small bowl, making sure the yolk stays intact. Once the water from the previous step reaches the desired temperature, gently slide the egg into the skillet. Repeat this process with the remaining eggs and allow each egg to poach for 4-5 minutes. 
  3. Once the eggs have cooked for 4-5 minutes, gently remove them individually using a slotted spoon (be careful not to break the eggs while doing so!). Place the poached eggs on a paper towel and allow them to rest until the sauce is complete. Turn off the first burner. **Note: if desired, you can trim the outskirts of the eggs during this time to make them more aesthetically pleasing.

For the Salsa:

  1. Place a saucepan on the second preheated griddle zone and add the tomato paste and next 12 ingredients. Bring the mixture to a simmer, then reduce heat to 275 degrees. Allow the mixture to cook for 10 minutes, stirring as needed. **Note: the longer the sauce cooks the more it will thicken up. Adjust cook time here for personal preference.
  2. Pour the finished sauce into a bowl or sauce container and turn off the second burner. 

To Finish:

  1. Preheat the beef cheek meat as desired (since its already shredded, I typically use the microwave, but an oven works great ass well). 
  2. Place an English muffin on a plate and top with a handful of shredded beef cheek, making sure to platen the top so the poached egg will be able to rest easily. Next, gently place a poached egg on the beef cheeks and add the prepared barbecue sauce on top. Sprinkle with cilantro to garnish. Repeat this step with remaining eggs, beef cheeks, and English muffins. Serve & enjoy!
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