American · Breakfast
Pastrami and Egg Sandwich
Warm sliced pastrami griddles until its edges crisp and fat renders, then pairs with soft-scrambled eggs and melted Swiss cheese on toasted rye bread with spicy brown mustard. The eggs cook low for a creamy set, delivering a smoky, peppery deli breakfast sandwich with rendered fat and browned crust.
$5
5 minsPrep
12 minsCook
17 minsTotal
EasyLevel
Nutrition per serving
728Calories
58.1gProtein
36.8gFat
43gCarbs
5.5gSugar
4.8gFiber
3178mgSodium
538mgChol
14.8gSat Fat
385mgPotassium
268mgCalcium
4.2mgIron
2.8mcgVitamin B12
0.9mgVitamin C
protein-rich
rich-umami
hidden-gems
breakfast
Instructions
1
Prep
Crack the eggs into a bowl with milk and black pepper, then whisk until fully blended.
2
Toast
Toast the rye bread slices in a dry skillet over medium heat 2 minutes per side until golden and crisp on both surfaces.
3
Crisp
Griddle the pastrami in the same skillet over medium-high heat 3 minutes, turning once, until edges curl and fat glistens, then lay Swiss cheese over it, cover, and heat 1 minute until molten.
4
Scramble
Melt butter in a nonstick pan over low heat, pour in eggs, and stir gently 3 minutes until soft, glossy curds barely set.
5
Plate
Spread mustard on one rye slice, top with eggs then cheesy pastrami, close with the second slice, and cut diagonally in half.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pastrami
- 44 large eggs
- 2 oz56g Emmental Swiss cheese
- 4 slices160g rye bread
- 2 tbsp2 tbsp butter
- 4 tsp4 tsp spicy brown mustard
- 2 tbsp2 tbsp whole milk
- a pinch of black pepper
