Eggs Benedict with Spicy Hollandaise and Pastrami
·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).
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.
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.
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.
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.
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.
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.
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.
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!