Pastrami Benedict
Enjoy a luxurious twist on Eggs Benedict with crispy latkes and pastrami替代传统煎蛋，搭配自制荷包蛋和烟熏培根风味，带来独特美味体验。
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Cooking tools:
- Blender
- Skillet
- Baking sheet
- Paper towel
- Oven
- Whisk
- Slotted spoon
- Kitchen towel
- Paring knife
- Plate
- Serving platter
- Food processor
- Grater
- Fine-mesh strainer
- Salad spinner
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Fork
- Chef's knife
- Cutting board
- Saucepan
- Kitchen scale
- Oven mitt
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)
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