Pastrami Benedict - Andrew Zimmern

Ingredients

• 5 large egg yolks
• 1 tablespoon Dijon mustard
• Juice of 1 lemon
• ½ teaspoon kosher salt
• ⅛ teaspoon cayenne pepper
• ½ cup (1 stick) unsalted butter, melted and kept hot
• 8 Crispy Potato Latkes (see recipe below)
• 1 ¼ pounds pastrami, sliced or coarsely chopped
• 8 large eggs
• 2 teaspoons distilled white vinegar or freshly squeezed lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 pound Russet potatoes
• 1½ medium (8 ounces) yellow or white onions
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 1 large egg
• 1½ cups vegetable oil or Chicken Schmaltz
• 1 cup Chunky Ginger Applesauce (optional)
• 1 cup sour cream (optional)