Experience brunch like never before with this tantalizing twist on the classic Eggs Benedict. This recipe combines the smoky richness of pastrami, the crispy texture of hash browns, and the velvety indulgence of wholegrain mustard hollandaise sauce for a dish that will delight your taste buds and elevate your morning meal to new heights.
Serves: 2
For the Hash Browns:
4 medium potatoes peeled (Maris Piper or King Edwards),
1 medium onion,
1 Freshlay egg, beaten,
Salt and pepper,
Vegetable oil, for frying.
1 pack of good quality sliced Pastrami
4 Freshlay Eggs.
For the Hollandaise:
250g Butter,
4 Freshlay Egg Yolks,
1 tbsp White Wine Vinegar,
Pinch of cayenne pepper,
Pinch of Salt,
1-2 tbsps. of Wholegrain Mustard
Method For the hash browns:
- Coarsely grate the potatoes and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel.
- Place the mix in a large bowl and add the egg, season generously with salt and freshly ground black pepper. Mix the ingredients well.
For the Mustard Hollandaise:
- Add 3-4 tbsp of oil in a heavy based frying pan and when the oil is hot (but not smoking), add spoonful’s of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side, set aside once cooked.
- Melt the butter in the microwave, once melted the white solids in the butter will sink to the bottom. Skim the melted butter off and into a sperate container, discard the white solids and keep the butter warm.
- Fill a medium saucepan with water (1/4 full), place on a high heat to boil then reduce to a simmer once boiled.
- Place the egg yolks in a medium sized glass bowl with a pinch of salt, the vinegar and 1 tbsp cold water.
- Ensure the bowl fits over the saucepan, then place it on top of the pan and whisk continuously until pale and thick…about 3-4 minutes.
- Remove the bowl from the heat and slowly trickle in the warm melted butter bit by bit, whisk continuously until you have a shiny, smooth sauce. If it gets too thick at any point add a tablespoon of hot water.
- Add a little cayenne pepper and the wholegrain mustard and keep warm until needed.
- Poach your eggs to your liking, place the slices of the pastrami onto the hash browns and warm through in the oven.
When warmed through serve on to plates, top with the poached eggs and spoon over the Hollandaise and serve.
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