Ingredients
Sauce
- 2 tbsp Extra-virgin olive oil melted
- 1 tbsp Fresh marjoram minced
- 2 tbsp Fresh parsley minced
- 1/4 tsp Lemon juice to taste
Poached Eggs
- 2 tsp White vinegar
- 8 Eggs
- 1 Tbsp Extra-virgin olive oil
- 4 slices Deli pastrami halved
- 4 English muffin halved and toasted (or bread of your preference)
- 2 cups Grapes (Check the Fruit guide to substitute seasonal fruits)
Instructions
- For the sauce: mix the ingredients together in a bowl. Add lemon a little at a time just to give a hint of lemon. Season with salt and pepper.
- 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, brown the pastrami on both sides about 10 to 20 seconds per side so it is warmed but not dried out.
- Place pastrami on the English muffins, top with eggs and spoon sauce over top. Serve with grapes.
Nutrition
Calories: 433kcal | Carbohydrates: 41g | Protein: 22g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 341mg | Sodium: 680mg | Potassium: 420mg | Fiber: 2g | Sugar: 12g | Vitamin A: 736IU | Vitamin C: 16mg | Calcium: 93mg | Iron: 3mg
Pastrami Benedict
Ingredients
Sauce
- 2 tbsp Extra-virgin olive oil melted
- 1 tbsp Fresh marjoram minced
- 2 tbsp Fresh parsley minced
- 1/4 tsp Lemon juice to taste
Poached Eggs
- 2 tsp White vinegar
- 8 Eggs
- 1 Tbsp Extra-virgin olive oil
- 4 slices Deli pastrami halved
- 4 English muffin halved and toasted (or bread of your preference)
- 2 cups Grapes (Check the Fruit guide to substitute seasonal fruits)
Instructions
- For the sauce: mix the ingredients together in a bowl. Add lemon a little at a time just to give a hint of lemon. Season with salt and pepper.
- 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, brown the pastrami on both sides about 10 to 20 seconds per side so it is warmed but not dried out.
- Place pastrami on the English muffins, top with eggs and spoon sauce over top. Serve with grapes.
Nutrition
Calories: 433kcalCarbohydrates: 41gProtein: 22gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 341mgSodium: 680mgPotassium: 420mgFiber: 2gSugar: 12gVitamin A: 736IUVitamin C: 16mgCalcium: 93mgIron: 3mg
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