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Scrambled eggs with pastrami

Updated: Mar 22

A friend presented me with a pack of Smoked pastrami, which is how I learned about Smoked Charcuterie by Dianora. I was bowled over by the first bite, the meat was super tender, delicate, perfectly crusted with pepper and delicious. it took all my willpower not to finish the pack and to keep some for this recipe.

Dianora started her trade during COVID but persisted and is growing it into a small business. Today, she smokes a variety of recipes, including burgers, sausages, hams, meatballs, and pastrami. This is a small operation that definitely shows the art of Dianora. Every aspect of the product, the perfect cut of meat, the dry ageing time, the smoking time, and the type of wood used, is paramount, and this is evident in the excellent product you can buy from her. Her productions are all small-batch, and her more eclectic and popular products sell out quickly. It is my honour to know Dianora, and I look forward to trying to make recipes for her other products.

This is a simple recipe that brings together great pastrami and eggs. Usually, the meat is loaded on the bread and topped with eggs. But I wanted the flavour of the pastrami to infuse the dish, so I chose to cook the eggs with the meat. The dish is simple, but its beauty lies in this simplicity. The eggs are saturated by the pastrami's smoky and peppery flavour, and the gentle pinch of herb adds a soft base. These are eggs I loved and will have to make again.

For more recipes by Zafar, click here.


Ingredients:

1 tablespoon butter or ghee

2-3 scallions, thinly sliced (optional)

3-4 slices pastrami, cut into small dice + more to garnish

3-4 eggs

3 tablespoons light cream

1/2 teaspoon dried thyme, basil or oregano

Salt, to taste

1/2 teaspoon pepper


1-2 slices white toast or brioche, toasted if desired


Heat the oil in a small pot and add the scallions, if using, and the meat. Fry until the meat is browned.


Meanwhile, beat the eggs with cream, herbs, salt, and pepper. Add to the pan and cook on low heat until the eggs are just set but not dried out. You want soft eggs.


Load on the toast, if desired and serve immediately.

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