Eggs with Pastrami

Method

1. Slice the 100 g of cured beef into thin strips and set aside at room temperature while you prepare the pan.
2. Melt 2 tbsp of butter in a heavy skillet over medium heat, allowing it to foam and subside before adding any ingredients.
3. Add the cured beef strips to the melted butter and sauté for approximately 8 minutes, turning occasionally, until the edges begin to crisp and the fat renders slightly.
4. Reduce the heat to low and crack all 4 eggs directly into the pan over the cured beef, spacing them evenly.
5. Cook the eggs undisturbed for 6 to 8 minutes, basting them occasionally with the butter and rendered fat from the cured beef, until the whites are fully set and the yolks reach your desired consistency.
6. Remove the pan from heat and allow the dish to rest for 2 minutes before serving directly from the skillet.