Pastrami Benedict Recipe

Brunch

1. 1

   Prepare the Potatoes

   Peel and dice the potatoes into small cubes. In a pot of salted boiling water, cook the potatoes until tender, about 10 minutes. Drain and set aside.

2. 2

   Sauté Peppers and Onions

   In a large skillet, heat the butter over medium heat. Add diced bell peppers and chopped onion. Sauté until the vegetables are softened and slightly caramelized, about 5-7 minutes. Season with salt and black pepper to taste.

3. 3

   Cook the Pastrami

   In the same skillet, add the house-cured pastrami and cook until heated through, about 3-4 minutes. Remove from heat and keep warm.

4. 4

   Poach the Eggs

   In a large pot, bring water to a gentle simmer. Add a splash of vinegar if desired. Crack each egg into a small bowl and gently slide into the simmering water. Poach eggs for about 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.

5. 5

   Make the Chipotle Hollandaise

   In a mixing bowl, whisk together the egg yolks and lemon juice until frothy. Slowly drizzle in melted butter while whisking continuously until the sauce thickens. Stir in the chipotle sauce and season with salt to taste.

6. 6

   Crispy Potatoes

   In a skillet, heat olive oil over medium-high heat. Add the boiled potatoes and sauté until crispy and golden brown, about 5-7 minutes. Season with salt and black pepper to taste.

7. 7

   Assemble the Pastrami Benedict

   Split the croissants in half and layer on the sautéed peppers and onions, followed by the warm pastrami. Top each with a poached egg and drizzle generously with chipotle hollandaise. Serve alongside the crispy potatoes.