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    Pastrami Scrambled Eggs

    Scrambled eggs taste especially good with Nations Best® Pastrami. This recipe highlights its salty, smoky flavor, set off against the creamy eggs, with a touch of dill. Nations Best®Corned Beef can also be substituted, for a scrumptious breakfast treat.


    • 1 Tbsp butter
    • 1 Tbsp olive oil
    • 3 oz Nations Best® Pastrami, chopped
    • 2 large eggs, lightly beaten
    • 2 Tbsp sour cream
    • 2 tsp chopped fresh dill leaves, plus small sprig, for garnish
    • Salt & freshly-ground black pepper, to taste


    1. Melt the butter with the olive oil in a nonstick skillet over medium heat. Add the pastrami and sauté for 2 minutes.
    2. Beat the eggs, sour cream, chopped dill, and salt and pepper together in a bowl. Add the eggs to the pastrami and cook, stirring with a fork, until just cooked through, about 1 1/2 to 2 minutes, depending on desired doneness.
    3. Serve immediately, sprinkled with dill.