Pastrami Benedict Recipe
Two eggs on English muffins, hollandaise sauce, home fries.
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Ingredients
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Eggs and Muffins
Hollandaise Sauce
Home Fries
Pastrami
Method
Home Fries
- 1
Prepare the Potatoes
Wash, peel, and dice the potatoes into small cubes.
- 2
Cook the Potatoes
In a large skillet, heat olive oil over medium heat. Add the diced potatoes and cook, stirring occasionally, until they start to brown, about 10 minutes.
- 3
Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Remove from heat and let cool slightly.
- 5
- 6
Combine Butter and Egg Mixture
Gradually add the melted butter to the egg yolk mixture while whisking constantly. Continue to whisk until the sauce is thickened and smooth. Add a pinch of cayenne pepper and adjust seasoning if necessary.
Eggs and Muffins
- 7
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and carefully slide them into the water. Poach for about 3 minutes for soft yolks or longer for firmer yolks.
- 8
Toast the Muffins
While the eggs are poaching, split the English muffins and toast them until golden brown.