Pastrami Eggs Benedict

Ingredients

English muffins

2, split in half

Pastrami

4 ounces, sliced

Eggs

4

Vinegar

1 tablespoon (for poaching)

Hollandaise sauce

1 cup

Chives

2 tablespoons, chopped (for garnish)

Paprika

1/2 teaspoon (for garnish)

Butter

1/2 cup (for hollandaise sauce)

Egg yolks

3 (for hollandaise sauce)

Lemon juice

1 tablespoon (for hollandaise sauce)

Salt

1/4 teaspoon (for hollandaise sauce)

White pepper

a pinch (for hollandaise sauce)

Instructions

1. 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).
2. 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.
3. Toast the English muffins until golden brown and set aside.
4. In a skillet, heat the sliced pastrami over medium heat until warmed through and slightly crispy, about 3-4 minutes.
5. 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.
6. To assemble, place a slice of warm pastrami on each half of the toasted English muffin. Top with a poached egg.
7. Generously drizzle the warm hollandaise sauce over the eggs.
8. Garnish with chopped chives and a sprinkle of paprika.
9. Serve immediately and enjoy the delightful blend of flavors!