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Pastrami Benedict

kept bymondobff
recipe bySerious Eats
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Ingredients: 

Hollandaise Sauce
5 large egg yolks
1 tablespoon Dijon mustard
Juice of 1 lemon
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/2 cup (1 stick) unsalted butter, melted and kept hot

8 Crispy Potato Latkes
1 1/4 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


 

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