This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her friend, photographer Evan Sung. Sussman’s most recent cookbook, co-authored with Lee Brian Schrager, is Fried and True: More Than 50 Recipes for America’s Best Fried Chicken and Sides.

Behold the pastrami Scotch egg, a recipe I adapted from a British standby in order to marry some of my favorite things — eggs, good-quality deli and crunchy food — into one compact package.

The idea behind this classic snack (for reference, check out the gold-standard version by the peerless April Bloomfield at New York’s The Breslin, which comes on and off the menu on a whim) is simple: Encase a soft-boiled egg in breakfast meat, bread it, then fry it to a golden crunch — in the process, creating a meal-in-one great for breakfast or lunch on the go.

Most Scotch eggs begin with loose sausage meat, befitting a dish with roots as an English roadside snack. But as I sat at Pastrami Queen on New York’s Upper East Side a few weeks back eating the city’s best deli sandwich (sorry, Katz’s), it dawned on me that pastrami had serious potential as a Scotch egg sausage swap-in. Crusted with a mixture of coriander, garlic, black pepper and mustard — and blessed with a prodigious fat streak — it has a spice blend that can stand up to even the best sausage meat, not to mention an immutable connection to the city I call my home.

Make sure you get the fattiest pastrami you can find (specify when you order a pound from your butcher), and please (I’m begging) don’t opt for turkey pastrami. You’ll also need to dust off the food processor for this one; giving the pastrami a high-speed whirl binds the meat into an ideal liaison, making it relatively easy to wrap around the eggs. Serve them with a mustardy dressing and your next New York deli-style craving may just be satisfied at home.