Pastrami Benedict from 'The Artisan Jewish Deli at Home'

Preheat the oven to 200°F. Line two large rimmed baking sheets with paper towels. To make the sauce, place the egg yolks, mustard, lemon juice, salt, and cayenne in a blender and blend on medium speed until frothy. With the blender running, pour in the hot melted butter in a slow, steady stream. Be sure not to add the butter too fast or the sauce will break. If needed, add warm water, 1 tablespoon at a time, to thin the sauce to a consistency that will coat the back of a spoon. Taste and adjust the seasoning. Cover the sauce to keep warm. Place the latkes on one of the lined baking sheets and put them in the oven to warm up. In a large skillet over medium heat, and working in two batches, fry the pastrami, turning once or twice, until it is hot, about 5 minutes. Transfer the pastrami to the other lined baking sheet and put it in the oven to stay warm. To poach the eggs, bring about 2 inches of water to a boil in a large skillet. When the water boils, add the white vinegar. Decrease the heat so the water is just below a simmer. One at a time, crack the eggs into a small bowl and slip them into the water. After about 3 minutes, use a slotted spoon to lift the first egg to see whether the white has completely set. When the whites are set, remove the eggs with a slotted spoon and gently blot the excess water with a clean kitchen towel. Transfer the eggs to a large plate and, if desired, use a paring knife to trim any ragged edges from the whites. Cover the eggs to keep them warm.