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

Name: Poached Eggs, Tasso Ham, Griddle Tomato and Cajun Hollandaise with English Muffins
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Creole, Cajun
Ingredients: 0 teaspoons freshly ground black pepper; 4 servings Cajun Hollandaise; 4 servings Canola oil, to coat; 0 teaspoons cayenne powder; 0 teaspoons chile de arbol; 2 teaspoons New Mexican chile powder; 1 teaspoon dried thyme; 3 larges egg yolks, lightly beaten; 4 eggs; 4 English muffins, split and toasted; 1 teaspoon garlic powder; 227 grams tasso ham, sliced into 1/4-inch thick slices; 4 plum or heirloom tomatoes, sliced in half crosswise; 1 teaspoon kosher salt; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp fresh lemon juice; 1 teaspoon onion powder; 1 teaspoon dried oregano; 2 Tbsps Spanish paprika; 177 milliliters (1 1/2 sticks) unsalted butter, clarified and melted; 710 milliliters water; 1 Tbsp white wine vinegar; 1 Dash Worcestershire sauce

Poached Eggs, Tasso Ham, Griddle Tomato and Cajun Hollandaise with English Muffins might be a good recipe to expand your sauce collection. One serving contains 966 calories, 28g of protein, and 79g of fat. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe is typical of Creole cuisine. A mixture of pepper, canolan oil, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

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.

Ingredients you will need

Vinegar

Water

Egg

Egg Yolk

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Egg

Equipment you will use

Slotted Spoon

Frying Pan

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.

Ingredients you will need

Ham

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tomato

Equipment you will use

Paper Towels

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

Ingredients you will need

English Muffin

Poached Egg

Hollandaise Sauce

Tomato

Ham

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

Ingredients you will need

Chili Powder

Arbol Chile

Garlic Powder

Onion Powder

Oregano

Paprika

Thyme

Equipment you will use

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.

Ingredients you will need

Lemon Juice

Egg Yolk

Water

Equipment you will use

Bowl

Pot

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.

Ingredients you will need

Worcestershire Sauce

Butter

Pepper

Sauce

Egg Yolk

Salt

Equipment you will use

Whisk

Equipment

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Albarino, rosé Wine, and Sauvignon Blanc are my top picks for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Neboan Albarino with a 4.3 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.