The Recipes

Jewish Deli Benedict

Continuing on with my desire to eat a pastrami sandwich in a different form, today I used some of the pastrami I had in the fridge to create something brunch-worthy.  You know I love breakfast for dinner!

Are you a sweet or savory breakfast/brunch eater?

159.jpeg

Jewish Deli Benedict

Ingredients:

- 2 eggs

- 1/2 lemon, juiced

- 2 T. melted butter

- pinch of cayenne pepper

- 1/4 c. grated potato

- 2 T. bread crumbs

- a few slices of pastrami

- pinch of caraway (seeds toasted and ground if using whole spice)

- splash white wine vinegar

- 1 chive, snow pea, or other crisp vegetable, thinly sliced for garnish

- salt

- pepper

- blended oil

Everything in this dish comes together very quickly, so if you aren't comfortable moving several things forward at the same time, preheat your oven to 200 degrees.  You can keep the individual elements warm in the oven.

Crack one of the eggs and separate the yolk from the white.  Set the yolk aside.  Combine the white with the potato and bread crumbs.  Add in the caraway and season with salt and pepper.  Form into a thin patty that resembles a pancake.

Heat 1 T. of oil in a pan.  Once it is hot, add the potato cake and cook until golden brown; about 3-4 minutes on the first side and 2-3 minutes on the second side.

While it is cooking, bring a small pot of water to a boil.  Bring a very shallow level of water to a boil in another pot.

Add the vinegar to the first pot and swirl the water with a spoon to create a whirlpool effect.  Crack the second egg and drop it in the center, quickly spooning the white over the yolk.  Cook until the white is opaque; approximately 2 minutes.  Remove from the water.

Put a bowl over the other pot.  It is imperative that the water doesn't touch the bottom of the bowl.  Add the lemon juice to the egg yolk and pour it into the bowl.  Whisk it consistently for a few minutes to let it start to heat but not letting it scramble.  Slowly pour in the butter and whisk together and cook until warmed through.  Season with the cayenne, salt and pepper.

Finally, add the pastrami to the pan you cooked the potato cake in.  Cook for just 30-45 seconds per side.  Remove.

Assembly time!  Put the potato cake on a plate and layer the pastrami on top.  Next up, the poached egg.  Drizzle the sauce over the top.  If your sauce has gotten too thick, add a few drops of warm water to thin it out.  Garnish with the sliced vegetable.