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Poached Eggs, Tasso Ham, Griddle Tomato and Cajun Hollandaise with English Muffins (Bobby Flay) Recipe

Poached Eggs, Tasso Ham, Griddle Tomato and Cajun Hollandaise with English Muffins (Bobby Flay) Recipe

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Poached Eggs, Tasso Ham, Griddle Tomato and Cajun Hollandaise with English Muffins (Bobby Flay)

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Ingredients:

Serving

3 cups water
1 tbsp white wine vinegar
4 eggs
kosher salt and freshly ground black pepper
canola oil , to coat
8 oz 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 tbsp spanish paprika
2 tsp new mexican chile powder
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
1/4 tsp chile de arbol
1/8 tsp cayenne powder
3 large egg yolks, lightly beaten
1 tbsp fresh lemon juice
3/4 cup (1 1/2 sticks) unsalted butter , clarified and melted
1 tsp kosher salt
1/4 tsp 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.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	482.58 Kcal (2020 kJ)
Calories from fat	287.04 Kcal
		% Daily Value*
Total Fat	31.89g	49%
Cholesterol	366.73mg	122%
Sodium	1064.36mg	44%
Potassium	268.33mg	6%
Total Carbs	30.56g	10%
Sugars	2.73g	11%
Dietary Fiber	3.4g	14%
Protein	21.06g	42%
Vitamin C	3mg	5%
Vitamin A	0.2mg	7%
Iron	4.3mg	24%
Calcium	196.2mg	20%

Amount Per 100 g
Calories	127.08 Kcal (532 kJ)
Calories from fat	75.58 Kcal
		% Daily Value*
Total Fat	8.4g	49%
Cholesterol	96.57mg	122%
Sodium	280.28mg	44%
Potassium	70.66mg	6%
Total Carbs	8.05g	10%
Sugars	0.72g	11%
Dietary Fiber	0.9g	14%
Protein	5.55g	42%
Vitamin C	0.8mg	5%
Vitamin A	0.1mg	7%
Iron	1.1mg	24%
Calcium	51.7mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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