Fried-Oysters Benedict With Tasso Hollandaise

• 1 tablespoon olive oil
• 4 ounces tasso, cut into 1/4-inch pieces
• 1 cup (8 oz.) unsalted butter
• 3 large egg yolks
• 2 tablespoons cold water
• 1 1/2 tablespoons fresh lemon juice (from 1 lemon)
• 1/4 teaspoon kosher salt
• 1 1/4 cups self-rising cornmeal mix
• 1 tablespoon Creole seasoning
• 1 (8-oz.) container fresh select oysters, drained
• Peanut or vegetable oil
• 1 tablespoon white wine vinegar
• 8 large eggs
• 4 English muffins, split and toasted
• 2 tablespoons chopped fresh flat-leaf parsley

1. Prepare the hollandaise: Heat oil in a medium skillet over medium-high. Add tasso, and cook, stirring often, until lightly browned, about 5 minutes. Set aside.
2. Place butter in a small saucepan over medium-low; cook until completely melted, about 5 minutes. Using a spoon, carefully skim solids off top of melted butter; discard solids. Slowly pour melted butter from pan into a bowl, discarding any remaining solids left in pan.
3. Pour water to a depth of 1 inch into bottom of a double boiler over medium; bring to a boil. Reduce heat, and simmer. Combine egg yolks and cold water in the top portion of double boiler. Cook, whisking constantly, until foamy and slightly thickened, 6 to 7 minutes. Gradually add 3/4 cup of the clarified butter, about 1 tablespoon at a time, whisking until incorporated after each addition and mixture is thickened.
4. Whisk in lemon juice, salt, and tasso until blended. (Reserve remaining clarified butter for another use.) Keep hollandaise warm.
5. Prepare the oysters: Stir together cornmeal and Creole seasoning in a shallow dish. Dredge oysters in cornmeal mixture.
6. Pour oil to a depth of 1 inch in a Dutch oven; heat to 375u0b0F. Fry oysters, in 2 batches, until golden, 1 1/2 to 2 minutes per side. Transfer oysters to paper towels, and drain well.
7. Prepare the eggs: See "4 Steps to Foolproof Poached Eggs," below.
8. Place 2 muffin halves, cut side up, on each of 4 plates. Divide fried oysters among muffin halves. Using a slotted spoon, remove eggs from skillet, and gently place 1 egg on top of oysters on each muffin half. Top each serving with 1 to 2 tablespoons hollandaise. Sprinkle with chopped parsley, and serve immediately.
9. 4 Steps to Foolproof Poached Eggs
10. 1. Add water to a large skillet, filling two-thirds full.
11. 2. Bring to a boil over high; reduce heat to medium, and simmer. Stir in vinegar.
12. 3. Break each egg into a custard cup; gently slip eggs into water in skillet.
13. 4. Cook until desired degree of doneness (3 minutes for runny yolks, or 4 to 5 minutes for cooked yolks).

olive oil, tasso, butter, egg yolks, cold water, lemon juice, kosher salt, cornmeal mix, creole seasoning, fresh select oysters, peanut, white wine vinegar, eggs, muffins, flatleaf

Taken from www.myrecipes.com/recipe/fried-oysters-benedict-tasso-hollandaise (may not work)