Poached Eggs, Tasso Ham, Griddle Tomato and Cajun Hollandaise with English Muffins

Total Time:
40 min
10 min
30 min

4 servings

  • 3 cups water
  • 1 tablespoon white wine vinegar
  • 4 eggs
  • Kosher salt and freshly ground black pepper
  • Canola oil, to coat
  • 8 ounces tasso ham, sliced into 1/4-inch thick slices
  • 4 plum or heirloom tomatoes, sliced in half crosswise
  • 4 English muffins, split and toasted
  • Cajun hollandaise, to top, recipe follows
  • Cajun Hollandaise
  • 2 tablespoons Spanish paprika
  • 2 teaspoons New Mexican chile powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/4 teaspoon chile de arbol
  • 1/8 teaspoon cayenne powder
  • 3 large egg yolks, lightly beaten
  • 1 tablespoon fresh lemon juice
  • 3/4 cup (1 1/2 sticks) unsalted butter, clarified and melted
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Dash Worcestershire sauce
  • Heat the water and vinegar until simmering in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach the eggs for 4 to 5 minutes, or until the yolk is nearly or almost set. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season the top with salt and pepper.

  • For the tasso ham and tomatoes: Heat the oil in a cast iron griddle or in a large cast iron pan until it begins to shimmer. Cook the ham for about 1 minute per side or until lightly golden brown. Remove to a plate lined with paper towels. Cook the tomatoes for about 20 seconds per side until lightly golden brown and just warmed through.

  • Serve the poached eggs with toasted English muffins, ham and tomatoes and Cajun hollandaise.

  • Stir together the paprika, chile powder, garlic powder, onion powder, thyme, oregano, chile de arbol, and cayenne pepper in a small bowl.

  • Place the egg yolks and lemon juice in a medium stainless steel bowl, set over a pot of simmering water not touching the bottom of the bowl. Whisk the yolks until pale yellow and fluffy. Slowly add the clarified melted butter, a few tablespoons at a time and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture, salt, and pepper, and a dash Worcestershire sauce. Keep warm until ready to use.

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