Last updated : Wednesday, June 17, 2009

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Hot Pastrami and Eggs

Pastrami & Eggs:

Recipe from Jason Weiner, Executive Chef at Almond Restaurant

Makes 4 Servings

Ingredients:

1 pound prepared corned beef (not sliced)

2 tablespoons of coriander seed (pulsed in a spice grinder or coffee mill)

2 tablespoons of black peppercorns (pulsed in a spice grinder or coffee mill)

4 eggs

8 boiled red bliss potatoes (quartered)

1 large yellow onion

2 sprigs thyme

1 teaspoon olive oil

1 teaspoon smoked paprika

Butter to taste

Salt and pepper to taste

Directions:

- Preheat your oven to 350 degrees.

- Combine the coriander and black pepper in a mixing bowl.

- Coat the corned beef with the spice mix to form a crust on the meat to create pastrami.

- Place the meat in a stove top smoker and smoke for about an hour according to manufacturer's instructions.

- Cut the un-peeled onion in half through the root.

- In a bowl toss the onion halves with the thyme, olive oil, salt and pepper.

- Individually wrap each onion half and a thyme sprig with aluminum foil. Place on a rack in the oven for about 45 minutes or until the onions are soft.

- When the onions are cool enough to handle dice the onions into large chunks.

- Heat a large non-stick saute pan with a bit of butter. When the butter starts to sizzle add the potatoes, onion, salt, pepper, and smoked paprika. Saute on medium heat until the potatoes are golden brown.

- Transfer the potatoes to a warm serving bowl.

- In the same pan scramble your eggs.

- Meanwhile slice your pastrami, taking care not to knock of your crust.

- Arrange the pastrami and eggs on a platter.

- Serve your pastrami, eggs, and potatoes along with your favorite salsa or pico de gallo and toast of your choice.

For more great recipes  check out iMag's Food Page.

About Almond: Almond is an American bistro with locations in New York City and Bridgehampton, New York. Executive Chef Jason Weiner's menu is rooted in farm-to-table cooking with an emphasis on market-fresh ingredients, local produce and daily catch. For more information, please visit www.almondnyc.com.

 

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