Preheat oven to 400 degrees F.
Bake bacon in a single layer on a sheet pan for 10 to 15 minutes. When crisp break bacon in halves. Set aside.
Pour cold water into a 10-inch saute pan to a depth of about 2 inches. Bring to a simmer, then reduce the heat so that the surface of the water barely shimmers. Add the vinegar. Break 4 of the eggs into individual saucers, then gently slide them out 1 at a time into the water and, with a large spoon, and lift the white over the yolk. Repeat the lifting once or twice to completely enclose each yolk. Poach until the whites are set and the yolks feel firm yet soft when touched gently, 3 to 4 minutes. Remove the eggs with a slotted spoon and either serve immediately, or place in a shallow pan or large bowl of cold water.
Repeat with the remaining eggs, adding more water as needed to keep the depth at 2 inches, and bringing the water to a simmer before adding the eggs.
To serve, reheat the eggs as necessary by slipping them into simmering water for 30 seconds to 1 minute. Place 2 toasted English muffin halves on each of 4 plates and lay 2 half strips of bacon on each. Place 1 poached egg on top of each muffin half and drizzle with the Tasso Hollandaise. Arrange the oysters on top of the eggs and around each plate, garnishing with the chopped green onions and parsley, and serve immediately.
In the top of a double boiler, or in a bowl set over a pan of barely simmering water, whisk the egg yolks with the lemon juice and 2 teaspoons water until egg yolks are thick and pale yellow. Remove the double boiler or bowl and saucepan from the heat and gradually add the butter, whisking constantly to thicken. Add enough tepid water to thin to pouring consistency. Add the tasso, salt, and cayenne and whisk well to blend. Adjust the seasoning, to taste.
Serve immediately, or cover to keep warm for up to 10 minutes, whisking occasionally to keep from separating.
In a bowl, combine the buttermilk with 1 tablespoon of the Essence. Add the oysters and marinate for 20 minutes.
Combine the masa harina and flour with the remaining Essence in a shallow dish.
In a deep-fryer or a medium, heavy pot with high sides, heat the oil to 360 degrees F.
Dredge the oysters in the flour mixture and shake the pieces in a strainer to remove any excess. Carefully add to the hot oil in batches, and cook, turning occasionally, until golden on all sides, 2 to 3 minutes. Remove the oysters with a slotted spoon, drain on paper towels, and serve immediately.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
*Tepid water is warm water, specifically 2 parts cold water to 1 part boiling water.
Recipe from Emeril's Delmonico: A Restaurant with a Past, William Morrow Publishers, New York, 2005