Benedict with Pastrami
Breakfasts • French
Description
This is how John Smith, the chef at a popular American diner, prepares Eggs Benedict.
Ingredients
- Brioche 0 oz
- Chicken Egg 2 pieces
- Mini vegetables 0 oz
- Tomatoes 0 oz
- Pastrami 5 oz
- Shallot 0 oz
- Tarragon 0 oz
- Dry White Wine 0 fl oz
- Butter 0 oz
- Whole egg 0 oz
- Mustard Greens to taste
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the butter the night before: heat the butter on the stove until it melts, then remove it from the heat and leave it in a warm place overnight. The butter and cream will separate, and we will only use the butter later.
Step 2
Sauté the brioche in a skillet with some butter until it forms a crispy crust and turns golden brown.
Step 3
Crack the egg into a small ladle and lower it into boiling water for a few minutes.
Step 4
For the béarnaise sauce: finely chop the shallots and tarragon, place them in a saucepan and cover with white wine, ensuring the wine fully submerges the herbs. Reduce the wine until it is almost completely absorbed by the shallots. Remove from heat and let cool.
Step 5
Separate the yolk from the white and place it in a double boiler: fill a pot with water and place another pot or a metal bowl on top, ensuring it does not touch the boiling water. Set the setup over low heat so that the water simmers gently. Add mustard and whisk it together. Then, pour in the melted butter and mix well until the consistency resembles thick mayonnaise. If the mixture is too thick, you can add a little boiling water. Add salt, pepper, and onion with tarragon. Mix well.
Step 6
Slice the ripe tomato into wedges. Arrange the tomatoes and spinach on the brioche. Top with poached eggs, drizzle with béarnaise sauce, and cover with thin slices of pastrami that have been warmed on the grill.
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