Pastrami Eggs 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.
Poach the eggs in a pot of simmering water with a splash of vinegar.
Assemble the Eggs Benedict by placing a slice of pastrami on each muffin half, followed by a poached egg.
Drizzle the Hollandaise sauce over the eggs.
Garnish with chopped chives and a sprinkle of paprika.
Serve immediately.