I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Pastrami B.E.C
...in your mind.
Pastrami B.E.C

Pastrami B.E.C

The classic New York Bacon Egg & Cheese is exactly that - cheese, crispy bacon and eggs stuffed into a buttered roll (often a bagel). So at the risk of being disrespectful, I'm changing it a bit...by making the eggs soft scrambled with ricotta and chives, and using pastrami instead of bacon. Is it better? I might be a little bias, but oh hell yes.

Makes 2

Ingredients

  • 1/2 yellow or white onion
  • 1 cup buttermilk
  • 1 cup flour
  • 1/2 teaspoon each granulated garlic, granulated onion, smoked paprika
  • Kosher salt & coarse ground black pepper
  • Oil for frying
  • 2 tablespoons mayo
  • 1 teaspoon each grainy mustard, prepared horseradish and Cholula hot sauce
  • 4 eggs
  • 1/4 cup ricotta cheese
  • 2 tablespoons finely chopped chives
  • Butter
  • 1/4 pound very thinly sliced pastrami
  • 2 slices pepperjack cheese
  • 2 brioche buns, or something good

Directions

  1. Sliced onion super thin, then put in a bowl with the buttermilk - make sure onion is covered and set aside for 15 minutes
  2. Put flour in a bowl with the garlic, onion, paprika and a good pinch salt & pepper - mix well
  3. Heat about an inch of oil to 350 degrees in a small pot or pan
  4. In batches, shake off buttermilk from the onions, dredge in flour (shaking off excess) then carefully put in the oil trying to separate the pieces and cook until golden brown and crispy - about a minute to a minute and a half - put on paper towels to drain and repeat with the rest
  5. Make the sauce: combine the mayo, mustard, horseradish, Cholula and a pinch of salt & pepper - mix well and set aside
  6. Beat the eggs, and stir in the chives and ricotta - mix well
  7. Heat a tablespoon of butter in a small non-stick pan, and cook the eggs until just set, and still soft
  8. Add a little oil to another pan, and heat the pastrami until sizzling and the edges are starting to brown a bit
  9. Butter the buns, and toast in the pan until brown - then build: bottom bun, sauce, eggs, pastrami, cheese (melted on top) crispy onions and the top bun
  10. Have at it!
Pastrami B.E.C

Pastrami B.E.C

The classic New York Bacon Egg & Cheese is exactly that - cheese, crispy bacon and eggs stuffed into a buttered roll (often a bagel). So at the risk of being disrespectful, I'm changing it a bit...by making the eggs soft scrambled with ricotta and chives, and using pastrami instead of bacon. Is it better? I might be a little bias, but oh hell yes.

Makes 2

Ingredients

  • 1/2 yellow or white onion
  • 1 cup buttermilk
  • 1 cup flour
  • 1/2 teaspoon each granulated garlic, granulated onion, smoked paprika
  • Kosher salt & coarse ground black pepper
  • Oil for frying
  • 2 tablespoons mayo
  • 1 teaspoon each grainy mustard, prepared horseradish and Cholula hot sauce
  • 4 eggs
  • 1/4 cup ricotta cheese
  • 2 tablespoons finely chopped chives
  • Butter
  • 1/4 pound very thinly sliced pastrami
  • 2 slices pepperjack cheese
  • 2 brioche buns, or something good

Directions

  1. Sliced onion super thin, then put in a bowl with the buttermilk - make sure onion is covered and set aside for 15 minutes
  2. Put flour in a bowl with the garlic, onion, paprika and a good pinch salt & pepper - mix well
  3. Heat about an inch of oil to 350 degrees in a small pot or pan
  4. In batches, shake off buttermilk from the onions, dredge in flour (shaking off excess) then carefully put in the oil trying to separate the pieces and cook until golden brown and crispy - about a minute to a minute and a half - put on paper towels to drain and repeat with the rest
  5. Make the sauce: combine the mayo, mustard, horseradish, Cholula and a pinch of salt & pepper - mix well and set aside
  6. Beat the eggs, and stir in the chives and ricotta - mix well
  7. Heat a tablespoon of butter in a small non-stick pan, and cook the eggs until just set, and still soft
  8. Add a little oil to another pan, and heat the pastrami until sizzling and the edges are starting to brown a bit
  9. Butter the buns, and toast in the pan until brown - then build: bottom bun, sauce, eggs, pastrami, cheese (melted on top) crispy onions and the top bun
  10. Have at it!