Pastrami Benedict

A delicious twist on the classic Eggs Benedict, this recipe features flavorful pastrami in place of the traditional ham.

Ingredients - Serves 4

Toast the English muffins and set aside.
In a skillet, heat the pastrami until it is warm and slightly crispy around the edges.
Poach the eggs in a pot of simmering water until the whites are set but the yolks are still runny.
Place two slices of pastrami on each English muffin half.
Top each with a poached egg and a generous spoonful of Hollandaise sauce.
Sprinkle with chopped chives, salt, and pepper.
Serve immediately.