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Ingredients
- 8 lrg Large eggs
- 1 Tbsp. distilled white vinegar
- 8 x English muffin halves lightly toasted
- 1 lb bacon fried till crisp, and strips broken in half
- 1 c. finely-minced tasso
- 6 lrg egg yolks
- 1/4 x fresh lemon juice
- 1/2 lb unsalted butter - (2 sticks) melted
- 3/4 tsp salt
- 1/8 tsp cayenne or possibly to taste
- 1 pt fresh oysters liquid removed
- 1 c. buttermilk
- 2 Tbsp. Essence plus
- 1 tsp Essence (see Bayou Blast recipe)
- 1/2 c. masa harina
- 1/2 c. all-purpose flour
- 4 c. vegetable oil for frying
- 1 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1/2 c. minced green onions green tops only
- 1/4 c. minced fresh parsley
Directions
- Pour cool water into a 10-inch saute/fry pan to a depth of about 2 inches. Bring to a simmer, then reduce the heat so which the surface of the water barely shimmers. Add in the vinegar.
- Break four of the Large eggs into individual saucers, then gently slide them out one at a time into the water and, with a large spoon, lift the white over the yolk. Repeat the lifting once or possibly twice to completely enclose each yolk. Poach till the whites are set and the yolks feel hard yet soft when touched gently, 3 to 4 min. Remove the Large eggs with a slotted spoon and either serve immediately, or possibly place in a shallow pan or possibly large bowl of cool water.
- Repeat with the remaining Large eggs, adding more water as needed to keep the depth at 2 inches, and bringing the water to a simmer before adding the Large eggs.
- To serve, reheat the Large 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 3 half strips of bacon on each. Place 1 poached egg on top of each muffin half and drizzle with the Tasso Hollandaise. Top with fried oysters, and garnish with the minced green onions and parsley. Serve immediately.
- Tasso Hollandaise: In a small skillet over medium-high heat, cook the tasso, stirring, till the fat is rendered. Remove from the pan and drain on paper towels, reserving the fat
- In the top of a double boiler, or possibly in a bowl set over a pan of simmering water, beat the egg yolks and lemon juice till pale and thick. Combine the butter and the rendered tasso fat, and whisking constantly, add in to the egg mix in a steady stream. Season with the salt and pepper and continue whisking till thick. Remove from the heat, mix in the tasso, and cover to keep hot till ready to serve.
- Fried Oysters: In a bowl, combine the buttermilk with 1 Tbsp. of the Essence. Add in the oysters and marinate for 5 min. In a shallow dish, combine the masa harina and flour with 1 Tbsp. of the Essence.
- In a medium, heavy pot with high sides, heat the oil to 350 degrees.
- Dredge the oysters in the flour mix and shake the pcs in a strainer to remove any excess. Carefully add in to the warm oil in batches, and cook, turning occasionally, till golden brown on all sides, 2 to 3 min. With a slotted spoon remove and drain on a paper towels. Season lightly with the remaining tsp. of Essence.
- This recipe yields 4 servings.
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