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Restaurants›Wise Sons Jewish Deli 24th Street›Deli De-luxe Breakfast* Recipe

Deli De-luxe Breakfast* Recipe

Name: Wise Sons Jewish Deli 24th Streets DELI DE-LUXE BREAKFAST* Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 count large eggs; 2 tbsp whole milk; 1 tbsp unsalted butter; 1 tsp salt; 0.25 tsp freshly ground black pepper; 1 tbsp chives, finely chopped (optional); 1 large russet potato, peeled and grated; 0.25 count yellow onion, finely diced; 1 tbsp olive oil; 1 tbsp unsalted butter; 0.5 tsp salt; 0.25 tsp black pepper; 3 oz crispy pastrami; 2 links or chicken breakfast sausage links (cooked); 2 oz or smoked salmon; 2 slices sliced bread (white or whole wheat); 1 tbsp butter for spreading; 2 slices tomato slices or lemon wedges (for smoked salmon); 1 tsp hot sauce or ketchup

Inspired by Wise Sons Jewish Deli 24th Street

Time30m

Serves2

scrambled or sunny eggs, hash potatoes, choice of crispy pastrami, chicken sausage, or smoked salmon, & toast

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Ingredients

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Eggs

4 count Large eggs

2 tbsp whole milk

1 tbsp Unsalted butter

1 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tbsp chives, finely chopped (optional)

Hash Potatoes

1 large russet potato, peeled and grated

1/4 count yellow onion, finely diced

1 tbsp olive oil

1 tbsp Unsalted butter

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Protein Choice (choose one)

3 oz crispy pastrami

2 links or chicken breakfast sausage links (cooked)

2 oz or smoked salmon

Toast

2 slices sliced bread (white or whole wheat)

1 tbsp butter for spreading

To Serve (optional)

2 slices tomato slices or lemon wedges (for smoked salmon)

1 tsp hot sauce or ketchup

Method

Hash Potatoes

prepare potatoes

Grate the peeled russet potato on a coarse grater. Place the grated potato in a clean kitchen towel or fine mesh sieve and squeeze out as much excess moisture as possible. This helps achieve crispy edges.

cook hash

Heat a 10-inch skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When hot, add the diced onion and sauté 2 minutes until translucent. Add the grated potato, spread into an even layer, and season with 1/2 tsp salt and 1/4 tsp black pepper. Press down with a spatula and cook undisturbed for 4–5 minutes until the bottom is deep golden and crisp. Flip in sections (or invert onto a plate and slide back into pan) and cook another 3–4 minutes until crispy and cooked through. Reduce heat to low and keep warm while finishing other components.

Eggs

for scrambled eggs

In a bowl, whisk together 4 large eggs, 2 tablespoons whole milk, a pinch of salt (about 1/4 tsp of the 1 tsp) and a few grinds of black pepper until homogenous and slightly frothy. Heat a nonstick skillet over medium-low heat and add 1 tablespoon butter. When butter is melted and foamy but not browned, pour eggs in. Let sit 10–15 seconds, then using a spatula gently push eggs from edges toward center, forming large soft curds. Continue stirring gently and occasionally lifting the set eggs until mostly set but still moist, about 2–3 minutes. Remove from heat while slightly underdone; residual heat will finish them. Stir in chopped chives if using, and adjust seasoning with remaining salt and pepper. Keep warm.

for sunny-side up eggs

Heat a nonstick skillet over medium-low and add 1 teaspoon butter. Crack eggs into a small bowl, then gently slide into skillet. Cook slowly until whites are set but yolks remain runny, about 2–3 minutes. If you prefer the tops set, cover the pan for 30–45 seconds. Season with salt and pepper.

Protein Choice

crispy pastrami

If using pastrami, heat a small skillet over medium-high heat. Add pastrami slices in a single layer and sear 1–2 minutes per side until edges crisp. Transfer to a warm plate and keep warm.

chicken sausage

If using pre-cooked chicken sausage links, warm them in a skillet over medium heat with a little oil, turning frequently until browned and heated through, about 4–5 minutes. If raw, cook covered over medium heat for 10–12 minutes, turning occasionally, until internal temperature reaches 165°F (74°C).

smoked salmon

If using smoked salmon, arrange the slices on a plate and keep chilled until plating. Optionally garnish with a lemon wedge and tomato slices.

Toast & Finishing

toast bread

Toast 2 slices of bread to desired doneness in a toaster or under a broiler. Spread butter on the hot toast.

plate and serve

On each plate, place a portion of hash potatoes, add the eggs (scrambled or sunny-side up), arrange your chosen protein beside the eggs, and add the buttered toast. Garnish smoked salmon with lemon wedge and tomato slices if desired. Serve immediately with hot sauce or ketchup on the side.