Pastrami Build-a-benny Recipe

Prepare English muffins

Split the English muffins and lightly toast them. Spread 1/2 tablespoon butter on each toasted half while warm. Keep warm in a low oven (200°F / 95°C) if needed.

Warm the pastrami: Heat a nonstick skillet over medium-high heat. Add the pastrami slices in a single layer (work in batches if needed) and warm for 30–45 seconds per side until heated through and slightly crisp at the edges. Set aside on a plate and tent with foil to keep warm.

Prepare spinach and tomato: In the same skillet, quickly wilt the baby spinach with a small splash of water for about 20–30 seconds, then remove and drain any excess liquid. Slice the tomato into 4 thin rounds. If using dill pickle slices, have them ready.

Make a quick hollandaise (double boiler / stovetop emulsion)

Bring a small saucepan filled with 1–2 inches of water to a gentle simmer. In a heatproof bowl (stainless steel or glass) whisk together the egg yolks, lemon juice, Dijon, salt, pepper, and hot water until slightly thickened. Place the bowl over the simmering water (do not let the bowl touch the water). Whisk constantly and slowly drizzle in the hot melted butter in a thin, steady stream until the sauce is thick and glossy. Remove from heat. Taste and adjust lemon, salt or cayenne. Keep warm (but not hot) by placing the bowl off the heat or over the warm pan with the water turned off; whisk occasionally to maintain texture.

Poach the eggs

Bring a deep saucepan of water to a gentle simmer and add the white vinegar. Reduce to a low simmer with small ripples (not a rolling boil). Crack one egg into a small cup. Create a gentle whirlpool in the water with a spoon and slip the egg into the center; repeat for remaining eggs, poaching in batches if the pan is small. Poach eggs for 3–3½ minutes for runny yolks or 4 minutes for slightly firmer yolks. Remove eggs with a slotted spoon, blot briefly on paper towel to remove excess water, and keep warm.

Assemble each Pastrami Build-a-Benny: Place two toasted buttered English muffin halves on a plate. Top each half with a small handful of wilted spinach, then 2–3 slices (about 2 oz) of warmed pastrami folded to fit. Add a tomato slice (and pickle slice if using). Gently place a poached egg on top of each stack.

Finish with hollandaise and garnish: Spoon 2–3 tablespoons of warm hollandaise over each poached egg. Sprinkle with chopped chives and a light dusting of smoked paprika. Serve immediately.

If the hollandaise begins to thicken too much, whisk in 1 teaspoon of warm water at a time to loosen. For larger groups, keep hollandaise warm in a thermos or over very low heat, whisking occasionally. All ingredient quantities correspond to 4 servings (2 eggs per person).