Eggs Benedict with Pastrami

The hardest thing about this recipe is getting everything ready at the same time and/or keeping it warm until you can assemble it.  This is an obvious variation of the classic Eggs Benedict made with Canadian Bacon but much better, in my opinion.  This recipe uses a previous Pastrami recipe. You will need:

Eggs Benedict with Pastrami


  • Pastrami
  • English Muffins
  • Eggs
  • Hollandaise Sauce (packaged mix, Knorr recommended, or make your own if you must) You will need a cup of milk and 1/4 cup of butter for the mix


I like to start with the pastrami. I think its the easiest to heat and keep warm. You can heat it in the microwave or a saute pan. If you use the microwave, cover the pastrami with a paper towel or something to keep in the moisture. You do not want dry Pastrami! It should be sliced thinly so don’t over cook it. Twenty seconds or so should do it. If you heat it in a saute pan, try to keep it moving (gently so you don’t break up the pastrami) until warmed through. Place heated pastrami on a plate, cover with foil and place in a low oven (about 190º or 195º).

Now things start to get a little interesting. Start heating the water for the poached eggs. Use a wide pan with 3 or 4-inch sides. Just bring it to a simmer.
At the same time, begin the Hollandaise Sauce according to package directions. If you can get someone in the kitchen with you, this is a good time to draft a sous chef. Let them whisk while you toast the muffins and poach the eggs. As long as you keep the sauce warm and whisk frequently, it will hold for a few minutes.

Once the muffins are toasted, you can keep them in the low oven with the pastrami.

By now, hopefully, the water for the eggs is simmering. Break the eggs and, holding them as close to the water as you dare, gently release them into the simmering water. Place the muffins on a plate. Assembly time is almost here.

Allow the eggs to simmer for a few minutes (or until you’re comfortable with the consistency.
While they are simmering, place your toasted muffins on plates and distribute the pastrami on the muffins.
Gently place the egg atop the pastrami. A slotted spoon works well for this.
Ladle on the Hollandaise Sauce and, voila! I like it much better than Canadian Bacon. If you’re looking for a little kick to your dish, you can also make it with cappicola, a spicy Italian ham.

As you may have noticed, this is a great dish to have some help with. But trust me, the effort is rewarded!

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