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Scrambled eggs with pastrami

I was presented with a pack of Smoked pastrami by a friend 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, burgers, sausages, hams, meatballs and pastrami. This is a small operation, but one 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 shows 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 and making recipes from 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, hence choosing to cook the eggs with the meat. The dish is simple, but its beauty lies in this simplicity. The eggs are saturated by the smoky and peppery flavour of the pastrami and the gentle pinch of herb adds a soft base. These are eggs I loved, and eggs I will have to make again.

For more recipes by Zafar, click here.


1 tablespoons 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 meat. Fry till the meat is browned.

Meanwhile beat the eggs with cream, herb, salt and pepper. Add to the pan and cook on low heat till the eggs are just set but not dried out. You are looking for soft eggs.

Load on the toast, if desired and serve immediately.

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