Poached Eggs, Tasso Ham, Griddle Tomato and Cajun Hollandaise with English Muffins
Poached Eggs, Tasso Ham, Griddle Tomato and Cajun Hollandaise with English Muffins
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 720
- Total Fat
- 55
- Saturated Fat
- 27
- Carbohydrates
- 36
- Dietary Fiber
- 7
- Sugar
- 3
- Protein
- 24
- Cholesterol
- 422
- Sodium
- 1103
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 720
- Total Fat
- 55
- Saturated Fat
- 27
- Carbohydrates
- 36
- Dietary Fiber
- 7
- Sugar
- 3
- Protein
- 24
- Cholesterol
- 422
- Sodium
- 1103
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
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
Directions
- 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.
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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