| recipes | 19 May 2009 |
| 7th Avenue Eggs Benedict by jdraz |
|
1 lb. Miniat sliced pastrami (X5073)
6 slices rye bread
1 dz. eggs
As needed acidulated water
1 pt. hollandaise sauce
¼ c. deli style mustard
6 slices rye bread
1 dz. eggs
As needed acidulated water
1 pt. hollandaise sauce
¼ c. deli style mustard
1. Heat the pastrami in a covered pan with a small amount of
water. Keep warm.
2. Toast the bread and cut 12 round croutons about 3" diam.
3. Poach eggs in the acidulated water, drain well.
4. Divide pastrami evenly among the croutons.
5. Place a poached egg on top of the pastrami.
6. Combine the hollandaise sauce and the mustard.
7. Top each egg with some of the mustard -hollandaise sauce.
Serves: 6