Pastrami Benedict

Ingredients

English muffins

2, split in half

Pastrami

8 ounces, sliced

Eggs

4 large

Hollandaise sauce

1 cup

Chives

2 tablespoons, chopped

Salt

to taste

Pepper

to taste

Instructions

1. Begin by preparing the hollandaise sauce. In a heatproof bowl, whisk together 3 egg yolks, 1 tablespoon of lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens. Gradually add 1/2 cup of melted unsalted butter, whisking until smooth and creamy. Remove from heat and set aside.
2. Toast the English muffins until golden brown and crispy. Set aside.
3. In a skillet over medium heat, warm the pastrami until it's slightly crispy around the edges, about 3-4 minutes. Remove from heat.
4. Bring a pot of water to a gentle simmer. Crack the eggs into separate small bowls. Create a gentle whirlpool in the water and carefully slide each egg into the center. Poach the eggs for about 3-4 minutes until the whites are set and yolks are still runny. Remove with a slotted spoon and let drain on a paper towel.
5. On each toasted English muffin half, layer two slices of pastrami.
6. Top each pastrami layer with a poached egg, followed by a generous spoonful of hollandaise sauce.
7. Sprinkle with chopped chives, and season with salt and pepper to taste.
8. Serve immediately, garnished with additional chives if desired.