Before I get into how to make my Pastrami Scramble, I have to give you a small lead-in to where this recipe came from. I love a good New York Style Pastrami sandwich. I’ve had great ones from Katz’s Deli and the Carnegie Deli in New York to Canter’s and Nate and Al’s in Los Angeles. Nothing beats a hand-cut pastrami sandwich with a good deli mustard on rye accompanied by a proper deli pickle. Some people will tell you they need mayo or want their sandwich on sourdough or a roll. Blah, I say! It is sacrilegious to have it any other way but as demanded by tradition! Why mess with perfection?
Anyway, yesterday, my son and I were in San Diego and we came upon the Carnivore Sandwich Shop near Little Italy. So I was feeling the need to check this small family sandwich shop out, especially since it was lunchtime and we were hungry! DZ Akins is another deli in San Diego and has always been good. But distance and time held me back from going there. When in Temecula, the only decent pastrami sandwich I have had is at the Naughty Pig Butcher Shop (unless I make it myself from scratch).
Bottom line is that I had a very good sandwich and therefore had to buy some pastrami to go. Check here to view my recipe for making pastrami using sous vide and a BBQ smoker! Now, let’s talk about my Pastrami Scramble.
This morning, I put together a Pastrami Scramble and created my recipe to bring back memories of a perfect pastrami sandwich without the bread. I heated up the pastrami…beat 3 eggs and added some mustard, chopped pickles, and caraway seeds to make a very satisfying meal. It was that easy! The perfect keto breakfast! Hope you enjoy reliving your perfect pastrami sandwich!
As always, thanks for Spending Time in My Kitchen!
Pastrami Scramble with a New Twist!
1
servings10
minutes5
minutesIngredients
3 Large 3 Eggs, beaten
1/2 Tbl 1/2 Caraway seeds
1/2 Tbl 1/2 Spicy brown mustard
1/4 Cup 1/4 Favorite deli pickles, chopped plus some for garnish
4 oz 4 Pastrami, chopped
Butter
Drizzle Drizzle Spicy brown or yellow mustard
Directions
- Chop up pastrami and set aside.
- Chop pickles and set aside.
- Whisk your eggs until egg yolk and white is completely combined. Combine caraway seeds and mustard to egg mixture. Whisk and set aside.
- Add a small amount of butter to lightly coat your 10-inch non-stick saute pan. Set over medium heat.
- Add pastrami to your pan. Cook for about two minutes.
- Turn heat to medium-low. Add your egg mixture and pickles to the pan. Do not stir your eggs too soon. Let the eggs set just a little.
- Use a wooden spoon to lightly stir the eggs. Take off the heat each time you stir. Do not over stir the eggs. Place pan back on the heat.
- Continue to cook until there is no visible liquid.
- Add some of the chopped pickles as a finishing garnish.
- Plate your scramble and drizzle some mustard over the eggs.
- Enjoy!!
Notes
- If you like swiss cheese on your pastrami sandwich, don’t hesitate to add some shredded swiss to your dish at the end before you drizzle the mustard.
Did you make this recipe?
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Made this last minute for my husband and I this morning, we loved it!!
So glad you enjoyed the dish! Appreciate you checking out my recipes!
I was looking for something like this today. Eating this as I write. 😋
So happy you enjoyed the recipe!