Pastrami Benedict* Recipe
house smoked pastrami with pimento cheese, topped with poached eggs on toasted english muffins and chive hollandaise
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
House Smoked Pastrami
Pimento Cheese
Chive Hollandaise
Assembly
Method
House Smoked Pastrami
- 1
- 2
Smoke the Pastrami
After curing, preheat your smoker to 225°F (107°C). Remove the brisket from the marinade, rinse, and pat dry. Smoke the brisket for about 6 hours, or until the internal temperature reaches 190°F (88°C). Let it rest before slicing.
Pimento Cheese
- 3
Mix Ingredients
In a mixing bowl, combine cream cheese, grated sharp cheddar cheese, chopped pimentos, mayonnaise, garlic powder, salt, and black pepper. Mix until well combined and smooth. Adjust seasoning to taste.
Chive Hollandaise
- 4
Prepare the Hollandaise
In a heatproof bowl, whisk the egg yolks and lemon juice together until the mixture is pale and thick. Place the bowl over a saucepan of simmering water (double boiler method). Gradually whisk in melted butter until the sauce is thick and creamy. Stir in chopped chives and season with salt to taste.
Assembly
- 5
Toast the Muffins
Split and toast the English muffins until golden brown.
- 6
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon.
- 7
