Friday, July 27, 2012

Pastrami and Scrambled Eggs

Your arteries will groan but your tastebuds will sing for The 99 Cent Chef's latest breakfast recipe, Pastrami and Eggs. And it's so rich you may need your cholesterol checked afterwards!


But so tasty, with peppery and spiced smoked pastrami mixed into creamy scrambled eggs -- it's too much of a good thing. I first had Pastrami and Scrambled Eggs when I lived in the L.A neighborhood of Glendale at the local favorite old school Billy's Deli. Upon leaving the restaurant my only thought was "Were have you been my whole life, Pastrami and Scrambled Eggs?"


And for the price of this $10.95 breakfast you could easily do it yourself much cheaper. If you caught my Homemade Pastrami recipe video from last week and want to try your hand at it, just click here to get started. (I bought a whole beef slab of meat for less than $5, and the curing ingredients are cheap sugar, salt, pepper and ground coriander.)

While not as economical as making your own pastrami from a corned beef brisket (that I got for 98 cents per pound from Albertsons,) you could pick up some pastrami from you favorite Jewish deli or packaged pastrami from the grocery store. And eggs are always cheap, or often on sale.

You could also use leftover pastrami. If you are like me, it's hard to finish a typical overstuffed Pastrami Deli Sandwich. So instead of eating it a day later on soggy bread, you can just take out the meat and use it in my Pastrami and Scrambled Eggs recipe.

And there is nothing to it. Just heat up some cooked pastrami and stir in your favorite egg scramble. You don't even need to season it, as the pastrami is usually peppered and salt cured enough.

This is a dish to make on a Saturday or Sunday morning, where you'll have the time to recover from my food coma inducing Pastrami and Scrambled Eggs.


Ingredients (one serving)
  • 1 to 3 eggs - scramble any way you like it.
  • Leftover pastrami - shredded and roughly chopped. A pile that equals the size of one egg is a good serving. Of course, you can use as little or a much as you desire.
  • No need for salt and pepper, as pastrami is seasoned enough for me - but you can add some if you like.
  • A little bit of cooking spray or oil -- optional. I left it out as the pastrami leftovers came off the fatty ends, and were oily enough.

Directions
Heat up your omelet pan over a low/medium heat. Flake or peel off pastrami pieces from leftovers. Roughly chop the pastrami. You can oil the pan if necessary. Saute pastrami for a minute -- just long enough to heat it through.


Break in 1, 2 or 3 eggs and start scrambling it all together. Cook to desired doneness, it should only take 3 - 5 minutes. Serve with any favorite sides like: toasted bagels, bread or sliced tomato and cottage cheese -- although it's such a hearty breakfast you may only need coffee.


Hindsight
Make this recipe your own. Try melting cream cheese into the scramble (or your favorite cheese.) I like to add a splash of milk to my 2 eggs, lightly whisk together, then saute until done.

1 comment:

johnnycares said...

Oh my goodness.I prefer this kind of food anytime.,I wish others in the food industrial. Would cook and serves my favorite egges and pastrami.

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