Teresa's Recipes
Pastrami Eggs Benedict
Indulge in a mouthwatering twist on the classic brunch favorite, Eggs Benedict! This version features succulent pastrami, adding a savory depth to the traditional dish. With perfectly poached eggs resting atop warm, toasted English muffins and smothered in rich, creamy hollandaise sauce, each bite is a delightful explosion of flavors. Perfect for a leisurely weekend brunch, this dish beautifully showcases the beloved combination of eggs and meat, while the addition of pastrami pays homage to its New York roots, where deli culture thrives.
Ingredients
- 2, split in half English muffins
- 4 ounces, sliced Pastrami
- 4 Eggs
- 1 tablespoon (for poaching) Vinegar
- 1 cup Hollandaise sauce
- 2 tablespoons, chopped (for garnish) Chives
- 1/2 teaspoon (for garnish) Paprika
- 1/2 cup (for hollandaise sauce) Butter
- 3 (for hollandaise sauce) Egg yolks
- 1 tablespoon (for hollandaise sauce) Lemon juice
- 1/4 teaspoon (for hollandaise sauce) Salt
- a pinch (for hollandaise sauce) White pepper
Dietary Notes
- Servings: 2
- Dish Type: Brunch
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 550
- Fat: 40g
- Carbs: 30g
- Protein: 25g
- Sodium: 900mg
- Sugar: 1g
Instructions
- Begin by preparing the hollandaise sauce. In a heatproof bowl, whisk together the egg yolks, lemon juice, salt, and white pepper. Place the bowl over a pot of simmering water (double boiler).
- Slowly melt the butter in a separate saucepan until it's bubbling but not browned. Gradually whisk the melted butter into the egg mixture until thickened and creamy. Keep warm.
- Toast the English muffins until golden brown and set aside.
- In a skillet, heat the sliced pastrami over medium heat until warmed through and slightly crispy, about 3-4 minutes.
- In a separate pot, bring water to a simmer and add vinegar. Crack each egg into a small bowl and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny.
- To assemble, place a slice of warm pastrami on each half of the toasted English muffin. Top with a poached egg.
- Generously drizzle the warm hollandaise sauce over the eggs.
- Garnish with chopped chives and a sprinkle of paprika.
- Serve immediately and enjoy the delightful blend of flavors!
Tips
- For a spicier kick, consider adding a dash of hot sauce to the hollandaise sauce.
- You can also substitute pastrami with smoked salmon for a different flavor profile.
- If you're short on time, ready-made hollandaise sauce can be used for a quick assembly.