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1
Preheat the oven to 200u00b0F. Line two large rimmed baking sheets with paper towels.
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2
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.
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3
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.
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4
Place the latkes on one of the lined baking sheets and put them in the oven to warm up.
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5
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.
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6
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.
