Categories: Hot Sandwich, Main Dish, Rachael Ray, Turkey

Ingredients

• 2 tablespoons butter
• 1/2 lb deli-sliced turkey pastrami, chopped
• 8 large eggs, beaten
• salt
• fresh ground black pepper
• 1 teaspoon paprika
• 1 teaspoon hot sauce
• 2 tablespoons chopped chives
• spicy brown mustard
• 4 slices rye bread, toasted

Directions

1. Heat a medium nonstick skillet over medium heat.

2. Add in the butter and let it melt.

3. Add the pastrami to the skillet; cook 2-3 minutes.

4. Beat eggs together with salt, pepper, paprika, hot sauce, and chives.

5. Add to pastrami and scramble eggs and meat together.

6. To serve, spread mustard on the rye toast.

7. Place a slice of toast on each plate and top with pastrami scrambles, making open-faced sandwiches.

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