Name: Spicy Eggs Benedict with Pastrami
Prep time: 15 min
Cook time: 28 min
Total time: 48 min
Yield: 2
Cuisine: American
Ingredients: 120 gram Unsalted Butter; 1 gram Sriracha Sauce; 6 piece Chicken Eggs; 1 tablespoon White wine vinegar; 1 piece Orange; 100 gram Pastrami; 5 gram Dill; 1 piece Lemon; 2 gram Chipotle (crushed chili flakes); 2 gram Salt; 3 gram Dijon Mustard; 2 gram White Pepper; 2 piece White bread roll

Eggs Benedict with Spicy Hollandaise and Pastrami

Step-by-step method

Let’s cook

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.

1/9

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).
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 lengthwise and set them on a rack or steamer basket over the pot of hot steam to warm through thoroughly.

For this step
0/2

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.

4/9

Poach the first egg

Add the vinegar to the hot water. In a bowl, separate the yolk from the white, then add a whole egg to that extra white. Using a spoon, create a whirlpool in the pot. Carefully pour in the egg-and-extra-white mixture. Cook for 2 minutes, then lift out the egg and place it on a paper towel. Repeat the process once more.

For this step
0/2

1 tablespoon
White wine vinegar

4 piece
Chicken Eggs
5/9

Poach the remaining eggs

Crack a whole egg into a bowl. Create a whirlpool in the vinegar water, pour in the egg and cook for 2 minutes. Carefully lift it out and place it on a paper towel. Repeat with the last egg.

For this step
0/1

2 piece
Chicken Eggs
6/9

Start the basic hollandaise

Set out a glass of cold water and a teaspoon nearby, in case you need to thin the sauce later. Add 2 egg yolks to a bowl set over steam and start whisking.
7/9

Build the hollandaise emulsion

Once the yolks start to thicken, slowly drizzle in the melted butter, whisking constantly. If the sauce gets too thick, add a teaspoon of cold water.
8/9

Season the spicy hollandaise

Season with salt, freshly ground pepper and lemon juice. For that spicy kick, stir in Dijon mustard, a dash of sriracha, a pinch of chipotle and some finely grated orange zest. Mix well.

For this step
0/7

2 gram
Salt

1 piece
Lemon

2 gram
Chipotle (crushed chili flakes)

1 piece
Orange

3 gram
Dijon Mustard

2 gram
White Pepper

1 gram
Sriracha Sauce
9/9

Assemble and serve the eggs Benedict

Arrange slices of pastrami on the warmed bun halves. Carefully place a poached egg on top of the pastrami on each half. Spoon several tablespoons of warm spicy hollandaise over each egg, then finish with a sprinkle of freshly chopped dill. Serve immediately. Enjoy!

For this step
0/2

100 gram
Pastrami

5 gram
Dill

Choose your cookies

Cookie settings

Step-by-step method

At a glance

Set up the water baths

Melt the butter and steam the buns

For this step

Clarify the butter (optional) and prep the buns

Poach the first egg

For this step

Poach the remaining eggs

For this step

Start the basic hollandaise

Build the hollandaise emulsion

Season the spicy hollandaise

For this step

Assemble and serve the eggs Benedict

For this step

Eggs Benedict with Spicy Hollandaise and Pastrami

Ingredients — what you'll need

About this recipe

Similar recipes

Cart