Pastrami Benedict from 'The Artisan Jewish Deli at Home'

Ingredients (11)

• 5 large egg yolks
• 1 tablespoon Dijon mustard
• Juice of 1 lemon
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper
• 1/2 cup (1 stick) unsalted butter, melted and kept hot
• 8 Crispy Potato Latkes
• 1 1/4 pounds pastrami, sliced or coarsely chopped
• 8 large eggs
• 2 teaspoons distilled white vinegar or freshly squeezed lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley