At a glance
You're going to master the art of poaching eggs with a whirlpool technique while building a silky, spicy hollandaise sauce over a gentle steam bath — the trickiest part is getting that emulsion right without the sauce breaking. The payoff is a stunning weekend breakfast with perfectly runny yolks, juicy pastrami, and a boldly flavored sauce that ties everything together in about 40 minutes from start to finish.
1/9
Set up your bain-marie
Bring a large pot of water to the boil. Set a small pot aside for the butter. In a third, medium pot, add a splash of water — just enough that the bowl (stainless steel or glass) won't touch the surface — and set it to low heat (2.5 out of 9).
2/9
Melt the butter and steam the buns
Cut the butter into cubes and let it melt slowly over low heat. Meanwhile, split the buns lengthways and place them on a rack or steamer basket over the pot of hot steam so they warm through nicely.
For this step
0/23/9
Clarify the butter (optional) and prep the buns
If you like, skim off the white foam from the melted butter with a spoon — though it's not essential. Take the steamed buns off the rack and set them on a clean plate.
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