Housemade Pastrami Benedict Recipe

Cooking Directions

1. 1

   Prepare the Hollandaise Sauce

   In a double boiler or a heatproof bowl over simmering water, whisk together the egg yolks and lemon juice until thickened. Gradually add the melted butter while whisking continuously until the sauce is smooth. Season with salt and black pepper to taste. Set aside.

2. 2

   Poach the Eggs

   In a pot, bring water to a gentle simmer and add a splash of vinegar if desired. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain.

3. 3

   Prepare the Latkes

   If using store-bought latkes, heat them according to package instructions. If making from scratch, grate potatoes, squeeze out excess moisture, mix with egg and seasonings, shape into patties and fry until golden brown on both sides.

4. 4

   Assemble the Benedict

   On each latke, layer slices of pastrami. Top with a poached egg and drizzle with hollandaise sauce. Garnish with chopped chives and additional black pepper.