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!
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!