Pastrami Benedict Recipe

Cooking Directions

• STEP 1.Toast the English muffins and set them aside.
• STEP 2.In a large skillet, heat oil and sauté the pastrami until it is heated through.
• STEP 3.Poach the eggs in simmering water until the whites are set and the yolks are still runny.
• STEP 4.To make the hollandaise sauce, whisk together egg yolks, lemon juice, and melted butter in a heatproof bowl.
• STEP 5.Place the bowl over a pot of simmering water and whisk until the sauce thickens.
• STEP 6.Assemble the Pastrami Benedict by placing the toasted English muffins on a plate, topping them with pastrami, poached eggs, and hollandaise sauce.
• STEP 7.Garnish with fresh herbs and serve immediately.

Cooking Tips

• You can use Canadian bacon or smoked salmon as a substitute for pastrami.
• To make the hollandaise sauce easier, you can use a blender or an immersion blender.
• If the hollandaise sauce becomes too thick, whisk in a splash of warm water to thin it out.

Storage and Serving

• Pastrami Benedict is best served immediately after assembly.
• Leftover hollandaise sauce can be stored in the refrigerator for up to 2 days.
• Reheat the hollandaise sauce gently in a double boiler or microwave before using.