Brisket on Brioche for Breakfast: Egg Slut Gaucho at home

When I went to Vegas I was told I simply had to go to Egg Slut. I waited in line 40 minutes for a gaucho- tri-tip, chimichurri, egg, arugula, red onion. I had to make it at home.

Granted 24 hours wait is a little longer than 40 minutes, at least I was sitting down this time.

Brisket, sous vide 24 hours in red wine, beef broth and spices, served on a brioche bun with over easy egg, mint chimichurri, arugula and red onion

These recipe times assume you’ve already made the brisket and the chimichurri ahead of time

The History of Brisket Sandwiches

Brisket sandwiches, a beloved and mouthwatering culinary creation, have a deep-rooted history tied to the traditions of barbecue and smoked meats in the United States. The evolution of brisket sandwiches reflects not only the culinary diversity but also the rich heritage of American regional cuisine.

The story of brisket sandwiches begins with the ancient practice of smoking meats, a preservation method employed by Indigenous peoples and early european settlers in North America. Smoking meat served a dual purpose, preserving it for extended periods and imparting a unique flavor. The cut of meat known as brisket, taken from the breast or lower chest of the cow, proved particularly suitable for smoking due to its toughness. This attribute made it an ideal candidate for the slow-and-low cooking process associated with barbecue.

The barbecue tradition, deeply ingrained in American culinary culture, gained prominence in the 19th century. Texas, in particular, played a pivotal role in elevating brisket to its status as a barbecue staple. With an abundance of cattle, Texas became synonymous with smoked meats, and brisket emerged as a centerpiece of its barbecue heritage.

The heart of the brisket Sandwich‘s origin can be found in Central Texas. Meat markets and small roadside barbecue joints in this region began serving smoked brisket sandwiches wrapped in simple butcher paper. These sandwiches, characterized by their minimalistic approach, typically featured sliced brisket on a slice of plain white bread with little to no Sauce. The focus was on the quality of the meat and the smoky, savory flavors it offered. This simplicity became a hallmark of Texas barbecue and remains deeply influential.

As barbecue traditions spread across the United States, regional variations of brisket sandwiches arose. In Kansas City, Missouri, for instance, you’ll encounter brisket sandwiches generously slathered with a sweet and tangy tomato-based barbecue sauce. In the Carolinas, on the other hand, the spotlight may be on pulled pork sandwiches, each region’s distinct preferences reflecting a unique culinary identity.

The 20th century witnessed the popularization of brisket sandwiches beyond their regional origins. Fast-food chains specializing in barbecue, like Arby’s, played a significant role in introducing these sandwiches to a broader audience. Additionally, the emergence of food festivals and competitions, including the American Royal World Series of Barbecue, further fueled the fascination with these delectable creations.

In the 21st century, the resurgence of artisanal and gourmet barbecue has given rise to innovative and creative variations of brisket sandwiches. These contemporary renditions may include additional toppings like coleslawpicklesjalapeños, or even a myriad of barbecue sauce choices, ranging from traditional to exotic flavors. The culinary landscape surrounding brisket sandwiches continues to evolve, offering an extensive and diverse range of options for food enthusiasts.

Today, brisket sandwiches are enjoyed not only in their places of origin but across the United States and around the world. They have become a symbol of American barbecue culture, with each region contributing its unique twist to this classic dish. The rich tapestry of flavors, methods, and regional traditions that surround the history of brisket sandwiches celebrates the versatility and adaptability of a single cut of meat, reinforcing its status as a beloved American culinary icon.

The History of Brisket Sandwiches for Breakfast

The history of brisket sandwiches for breakfast is a fascinating culinary journey that intertwines breakfast traditions with the rich heritage of smoked and barbecued meats, primarily in the southern United States. The concept of breakfast sandwiches, encompassing various ingredients sandwiched between slices of Bread.or other carriers, has deep-rooted origins worldwide. These sandwiches have been shaped by regional preferences, ingredient availability, and cultural influences. Brisket, a flavorful and savory cut of beef, found its place in this breakfast narrative through its association with barbecue culture, particularly in Texas.

The emergence of brisket sandwiches for breakfast can be attributed to the prominence of barbecue traditions in the southern United States, notably in Texas. Texas has long been recognized as a bastion of barbecue, and the concept of incorporating brisket into morning meals likely evolved from this barbecue culture. Brisket, with its succulent and smoky flavors, has been a central figure in Texas barbecue, making it a natural choice for breakfast offerings.

In the Lone Star State, breakfast tacos and breakfast burritos have been cherished morning options. These dishes often feature a variety of fillings, with brisket taking a prominent place among them. The Tex-Mex influence prevalent in Texas cuisine facilitated the inclusion of smoked and barbecued meats in these portable breakfast items. This Tex-Mex fusion not only showcases the adaptability of brisket as a breakfast ingredient but also highlights the regional diversity in breakfast offerings within the state.

The popularity of brisket sandwiches for breakfast is not confined solely to Texas. Other regions in the United States with strong barbecue traditions have also embraced this concept. For instance, in the Southern United States, it is not uncommon to find biscuits with brisket and gravy as a hearty and indulgent breakfast choice. Here, the richness of brisket is complemented by creamy gravy, creating a breakfast dish that exemplifies comfort and tradition.

In recent years, the culinary landscape has witnessed the transformation of breakfast sandwiches. Brisket, with its bold and complex flavors, has become a sought-after ingredient to elevate morning fare. Contemporary breakfast trends have given rise to gourmet breakfast sandwiches that go beyond the ordinary. Brisket, when featured in these creations, brings a smoky, savory profile that adds depth and richness to the breakfast experience.

The global influence on breakfast preferences is also noteworthy. In some countries, particularly those with a strong barbecue or grilling tradition, smoked or grilled meats are commonly consumed for breakfast. Brisket’s inclusion in breakfast menus in these places may be influenced by local culinary traditions and ingredient availability. It underscores the universality of the appeal of well-prepared brisket as a morning indulgence.

In conclusion, the history of brisket sandwiches for breakfast is a testament to the ever-evolving and diverse nature of breakfast cuisine. Rooted in barbecue culture and regional traditions, the incorporation of brisket into breakfast offerings reflects a desire for hearty, flavorful morning meals. Brisket’s ability to provide a satisfying and savory start to the day has earned it a well-deserved place in the pantheon of breakfast choices, offering a delicious option for those who appreciate a heartier and more indulgent morning repast.

Brisket Sunrise

(Verse 1) Well, I woke up this mornin’ with the Texas sun, A hunger deep down, and I knew it was fun, Headed down to the kitchen, where dreams come true, Gonna whip up a breakfast, I’ll share it with you.

(Chorus) It’s a brisket sunrise, sous vide ’til it’s prime, Red wine’s sweet embrace, took its sweet, sweet time, An over-easy egg, with the yolk runnin’ wild, Mint chimichurri’s kick, got me smilin’ like a child, On a brioche bun, soft as the mornin’ dew, This breakfast sandwich, darlin’, I made for you.

(Verse 2) I seasoned that brisket, rubbed it just right, Sous vide for twenty-four hours, all through the night, In a bath of red wine, it got tender and lean, A taste so divine, like a down-home dream.

(Chorus) It’s a brisket sunrise, sous vide ’til it’s prime, Red wine’s sweet embrace, took its sweet, sweet time, An over-easy egg, with the yolk runnin’ wild, Mint chimichurri’s kick, got me smilin’ like a child, On a brioche bun, soft as the mornin’ dew, This breakfast sandwich, darlin’, I made for you.

(Bridge) Now, the sun’s risin’ high, and the birds start to sing, As I assemble this masterpiece, oh, what joy it brings, With that brisket so tender, and the egg just right, I’ll savor each bite, as I bask in the light.

(Verse 3) Mint chimichurri’s drizzled, it’s a zesty delight, A flavor explosion, with each single bite, On that brioche bun, soft as a Southern drawl, This breakfast sandwich, darlin’, it’s the best of them all.

(Chorus) It’s a brisket sunrise, sous vide ’til it’s prime, Red wine’s sweet embrace, took its sweet, sweet time, An over-easy egg, with the yolk runnin’ wild, Mint chimichurri’s kick, got me smilin’ like a child, On a brioche bun, soft as the mornin’ dew, This breakfast sandwich, darlin’, I made for you.

(Outro) So, here’s to the mornings, when the world feels brand new, With a brisket sunrise and a love that’s true, This breakfast sandwich, a taste of the divine, In the heart of Texas, your love, and mine.

Prep Time5 minutes
Cook Time8 minutes
1 day
Course: Lunch
Cuisine: American
Servings: 4
Calories: 698kcal



  • Bring some of the just from the brisket to a boil in a small pan, then reduce to simmer. As you make each sandwich heat the brisket in its jus for 1-2 minutes before assembling the sandwiches. Don't heat it all at once and let it sit while you assemble! You'll over cook the meat!
  • Cook your eggs over easy. If you want to be fancy, use a ring mold so the egg stays the same size as the bun
  • Spread chimichurri on both buns, lay brisket down on the heal, then the egg, top with red onion and arugula an the top bun


Calories: 698kcal | Carbohydrates: 46g | Protein: 44g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 400mg | Sodium: 778mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1228IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 4mg