Poached Eggs, Tasso Ham, Griddle Tomato and Cajun H

Name: Poached Eggs, Tasso Ham, Griddle Tomato and Cajun Hollandaise with English Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat the water and vinegar until simmering in a large high-sided frying pan.
2
Break each egg into a cup and gently add to the water.
3
Poach the eggs for 4 to 5 minutes, or until the yolk is nearly or almost set.
4
Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate.
5
Season the top with salt and pepper.
6
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.
7
Cook the ham for about 1 minute per side or until lightly golden brown.
8
Remove to a plate lined with paper towels.
9
Cook the tomatoes for about 20 seconds per side until lightly golden brown and just warmed through.
10
Serve the poached eggs with toasted English muffins, ham and tomatoes and Cajun hollandaise.
11
Stir together the paprika, chile powder, garlic powder, onion powder, thyme, oregano, chile de arbol, and cayenne pepper in a small bowl.
12
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.
13
Whisk the yolks until pale yellow and fluffy.
14
Slowly add the clarified melted butter, a few tablespoons at a time and whisk until thickened.
15
Season the sauce with 2 teaspoons of the spice mixture, salt, and pepper, and a dash Worcestershire sauce.
16
Keep warm until ready to use.

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 3 cups water, 1 tablespoon white wine vinegar, 4 eggs, Kosher salt and freshly ground black pepper, and more.

Yes, Poached Eggs, Tasso Ham, Griddle Tomato and Cajun Hollandaise with English Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions