Pastrami Hash Benedict

No ratings yet
Print Pin
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 Servings
Calories: 486kcal

Ingredients

Hollandaise Sauce

  • 4 tbsp Butter melted
  • 2 Egg yolks
  • 1 tbsp Lemon juice to taste
  • 1 tbsp Scallions chopped

Poached Eggs

  • 2 tsp White vinegar
  • 8 Eggs
  • 1 Tbsp Extra-virgin olive oil
  • 2 tbsp Red onion
  • 1/4 cup Green bell pepper sliced, (optional)
  • 6 oz Deli pastrami chopped
  • 4 English muffin halved and toasted (or bread of your preference)
  • 2 Pears sliced (Check the Fruit guide to substitute seasonal fruits) 
US Customary - Metric

Instructions

  • For the Hollandaise sauce: Melt the butter over low heat in a small pot - do not let it boil. In a bowl, whisk the egg yolks and lemon juice (start with a small amount and add more as needed to taste); season with scallions, salt, and pepper. Slowly drizzle in the melted butter while whisking. (The sauce should be thick, buttery, with hints of lemon and just lightly salty (add a little more lemon juice or salt to taste if needed). Set aside.
  • Fill a saucepan halfway with water. Bring the water to a simmer. Stir the vinegar into the water. Crack the eggs into a bowl to make sure the yolks dont break. Stir the simmering water in a circular motion then gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, gently flipping over about halfway through until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water. Season with salt and pepper.
  • While the eggs are cooking, heat a nonstick pan over medium heat. Once hot, add the oil, onion, and peppers. Saute until soft then add in the pastrami and saute until browned but still moist and not dried out. Season with salt and pepper if needed then set aside.
  • Place pastrami hash on the English muffins, top with eggs and spoon Hollandaise sauce over top. Serve with pear.

Nutrition

Calories: 486kcal | Carbohydrates: 43g | Protein: 26g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 475mg | Sodium: 925mg | Potassium: 441mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1027IU | Vitamin C: 28mg | Calcium: 109mg | Iron: 4mg

Pastrami Hash Benedict

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 Servings
Calories 486 kcal

Ingredients
 
 

Hollandaise Sauce

  • 4 tbsp Butter melted
  • 2 Egg yolks
  • 1 tbsp Lemon juice to taste
  • 1 tbsp Scallions chopped

Poached Eggs

  • 2 tsp White vinegar
  • 8 Eggs
  • 1 Tbsp Extra-virgin olive oil
  • 2 tbsp Red onion
  • 1/4 cup Green bell pepper sliced, (optional)
  • 6 oz Deli pastrami chopped
  • 4 English muffin halved and toasted (or bread of your preference)
  • 2 Pears sliced (Check the Fruit guide to substitute seasonal fruits) 

Instructions
 

  • For the Hollandaise sauce: Melt the butter over low heat in a small pot - do not let it boil. In a bowl, whisk the egg yolks and lemon juice (start with a small amount and add more as needed to taste); season with scallions, salt, and pepper. Slowly drizzle in the melted butter while whisking. (The sauce should be thick, buttery, with hints of lemon and just lightly salty (add a little more lemon juice or salt to taste if needed). Set aside.
  • Fill a saucepan halfway with water. Bring the water to a simmer. Stir the vinegar into the water. Crack the eggs into a bowl to make sure the yolks dont break. Stir the simmering water in a circular motion then gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, gently flipping over about halfway through until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water. Season with salt and pepper.
  • While the eggs are cooking, heat a nonstick pan over medium heat. Once hot, add the oil, onion, and peppers. Saute until soft then add in the pastrami and saute until browned but still moist and not dried out. Season with salt and pepper if needed then set aside.
  • Place pastrami hash on the English muffins, top with eggs and spoon Hollandaise sauce over top. Serve with pear.

Nutrition

Calories: 486kcalCarbohydrates: 43gProtein: 26gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 475mgSodium: 925mgPotassium: 441mgFiber: 5gSugar: 10gVitamin A: 1027IUVitamin C: 28mgCalcium: 109mgIron: 4mg
Tried this recipe?Let us know how it was!