Pastrami Benedict

Prep Time 10

Cook Time 25

Servings Servings

Calories 433kcal

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.