Pastrami Eggs Benedict

Name: Pastrami Eggs Benedict
Yield: 10
Ingredients: 200.0ml White wine vinegar; 4.0l Water; 20.0x Eggs; 2.0kg Russet potatoes, peeled, washed, shredded; 3.0x Onions, diced; 4.0x Eggs, large, for latkes; 200.0g Matzo meal; 0.0n/a Oil, for frying; 20.0g Salt; 500.0g Pastrami; 20.0g Parsley; 700.0ml KNORR Hollandaise Sauce Gluten Free 1L; 50.0g Dijon mustard; 5.0g Cayenne pepper

In this eggs Benny rendition, a latke, or potato cake, is topped with pastrami as a great option for diners who don’t eat pork.

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What you need

White wine vinegar 200.0 ml
Water 4.0 l
Eggs 20.0 x
Russet potatoes, peeled, washed, shredded 2.0 kg
Onions, diced 3.0 x
Eggs, large, for latkes 4.0 x
Matzo meal 200.0 g
Oil, for frying
Salt 20.0 g
Pastrami 500.0 g
Parsley 20.0 g
KNORR Hollandaise Sauce Gluten Free 1L 700.0 ml
Dijon mustard 50.0 g
Cayenne pepper 5.0 g

Beef

Eggs

Other European

Casual Dining

Cafe/Takeaway

Local Favourites

Breakfast & Brunch

Eggs Benedict

In this eggs Benny rendition, a latke, or potato cake, is topped with pastrami as a great option for diners who don’t eat pork.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Poached Eggs
- Add the white wine vinegar to a pan of simmering water.
- Crack the eggs into a cup or ladle, create a whirlpool in the water and gently drop the eggs in one by one.
- Poach the eggs for around 3 minutes until just firm with the yolks still runny.
- Remove the eggs using a slotted spoon, drain and keep warm.
Potato Latkes
- Wrap the shredded potatoes in cheesecloth and squeeze until water flows out.
- Collect the water in a bowl and squeeze the potatoes dry. Transfer the potatoes to a large mixing bowl, along with the diced onions.
- Let the drained potato water sit, undisturbed, until a pool of brown water forms on top of the pale potato starch slurry. Carefully drain off water, then mix the starch into the potato-onion mixture with your hands.
- Mix in the eggs, one at a time, alternating with ¼ cup additions of matzo meal, until the latke mix can be formed into patties. Add the salt.
- Form the latke mix into disks. Heat oil in a frying pan and fry until golden brown on both sides.
Cayenne Hollandaise
- Heat up KNORR Hollandaise Sauce and stir through the Dijon mustard and cayenne pepper.
To Serve
- Serve the latkes topped with pastrami and poached eggs, then garnish with parsley.