Texas Toast with Beef Brisket and Cheese Scrambled Eggs

Ingredients:

Brisket

• 700 g thick slices beef brisket
• 1 cup beef broth

Texas Toast

• 4-6 tablespoons of butter
• Four slices of white bread, 2.5 cm thick.

Cheese omelette

• 2 tablespoons butter
• 8 large eggs, lightly beaten
• 2 green onions, green and light green parts only, thinly sliced
• 170 gr. grated semi-hard Danish Havarti cheese
• 0.5 tbsp. relisha chow chow

Preparation:

1. Brisket:
   
   Place the brisket in a medium skillet with high sides, pour in the broth and cook over medium heat until heated through, about 10 minutes.
2. Texas Toast:
   
   Heat a cast-iron skillet over medium-high heat. Add 4 tablespoons of butter and melt. Place the bread in the skillet and toast until golden brown, 2-3 minutes. Flip and toast the other side until golden brown, another 2-3 minutes, adding more butter if necessary.
3. Cheese omelette:
   
   In a large nonstick skillet, melt the butter over medium heat until foam subsides.
4. Add the eggs and green onions and cook, stirring, until softened, 3-4 minutes. Sprinkle with Havarti cheese and season with salt and pepper. Transfer the eggs to a plate to stop frying and keep them soft.
5. Place the toasts on a cutting board. Top each with a few slices of bacon, some scrambled eggs, and some chow mein. Serve immediately.