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