Ingredients — what you'll need
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- 1 tablespoon White wine vinegar
- 2 gram Salt
- 2 gram Chipotle (crushed chili flakes)
- 1 piece Orange
- 3 gram Dijon Mustard
- 2 gram White Pepper
- 100 gram Pastrami
- 6 piece Chicken Eggs
- 2 piece White bread roll
- 1 piece Lemon
- 120 gram Unsalted Butter
- 1 gram Sriracha Sauce
- 5 gram Dill
Step-by-step method
At a glance
This elevated weekend breakfast brings together perfectly poached eggs, juicy pastrami, and a silky spicy hollandaise that's easier to master than you'd think. The trickiest part is nailing the poached eggs using the whirlpool technique, but once you get that down, it's smooth sailing to assembly. Total time is about 35 minutes, so you'll have a café-quality breakfast ready in no time.
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Set up the water baths
Bring water to the boil in a large pot. Set a small pot aside for the butter. In a third, medium pot, add a little water - just enough that the bowl (stainless steel or glass) won't touch the surface - and set it to a low heat (2.5 out of 9).
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Melt the butter and steam the buns
Cut the butter into cubes and let it melt slowly over low heat. Meanwhile, split the buns lengthwise and set them on a rack or steamer basket over the pot of hot steam to warm through thoroughly.
Ingredients
- 2 piece White bread roll
- 120 gram Unsalted Butter
3/9
Clarify the butter (optional) and prep the buns
If you like, spoon off the white foam from the melted butter - though this step isn't essential. Take the steamed buns off and set them on a clean plate.