Recipe- Poached eggs, tasso ham, griddle tomato an
Category
Breakfast - Brunch
Sub
Category
None
Servings
4
Ingredients
2 T Spanish paprika
2 t New Mexican chile powder
1 t each garlic powder and onion powder
1 t each dried thyme and dried oregano
1/4 t chile de arbol
1/8 t cayenne powder
3 large egg yolks, lightly beaten
1 T fresh lemon juice
1 1/2 sticks unsalted butter, melted until foamy
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Canola oil
1/2 pound tasso ham, sliced into 1/4-inch thick slices
4 plum tomatoes, sliced in half crosswise
3 cups water
1 tablespoon white wine vinegar
4 eggs
Kosher salt and freshly ground black pepper
Instructions
For cajun hollandaise- Stir together the spices in a small bowl. Place the egg yolks and lemon juice in a medium stainless steel bowl, set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy.
Slowly add the melted butter, a few tablespoons at a time and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture and the salt and pepper. Keep warm until ready to use.
For griddled tasso ham and tomatoes- Heat the oil on 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.
For poached eggs- 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 for 4-5 minutes, or until the yolk is nearly 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. Serve with buttermilk biscuits.
Originally Submitted
9/22/2011
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