breakfast · everyday
Pastrami, egg and cheese on rye
A four-ingredient breakfast sandwich: thick-cut, peppery pastrami steamed under melted sharp American cheese with fried eggs on toasted rye.
- Time
- 15min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Warm the pastrami in a covered skillet with a splash of water over medium heat for 2-3 minutes.
-
2
Pile it into two mounds, lay the cheese on top, cover and steam 1 minute until melted.
-
3
Meanwhile toast the rye.
-
4
Fry the eggs in the butter, breaking the yolks if you like them firm. Season.
-
5
Layer the cheesy pastrami and eggs between the toast and cut in half.
