PASTRAMI EGGS BENEDICT with POP HOLLANDAISE
Michael Symon
Deli style spin on a brunch classic with pastrami eggs Benedict, toasted English muffins, poached eggs, and a mustard hollandaise that brings everything together.
May 29, 2026
Serves 4
INGREDIENTS
4 egg yolks
2 sticks melted butter
1 tbl cornstarch
1 tsp dijon mustard
3 tbl POP MUSTARD OG
2 tbl warm water
½# of sliced pastrami
4 english muffins
8 whole eggs
1 tbl white vinegar
DIRECTIONS
For the hollandaise
place 4 yolks, cornstarch, mustard, and warm water in a blender.
Pulse for a minute, until incorporated, slowly drizzle in the melted butter leaving the milk solids in the pan while machine is running.
Once incorporated stir in the POP Mustard and place in a warm spot to hold
In a saute pan crisp up the pastrami until brown and firm.
For the poached eggs
Bring a pot of salted water to a simmer add the vinegar.
Swirl the water and place one egg at a time in the simmering water.
Cook for 2 minutes until white is solid, reserve on a paper towel lined plate.
Split and toast the English muffins, place a few pieces of pastrami on each ½, top with a poached egg and a few tbl of the hollandaise sauce.
Enjoy.
CITRUS MIMOSA
Juice of 3 oranges
Juice of 1 lemon
½ an orange sliced for garnish
Strawberries for garnish
1 bottle of prosecco or champagne
Place juices and strawberries in the glass top with bubbly