Poached Eggs, Teets Smoked Tasso, and Cajun Hollandaise over Grilled Polenta

Poached Eggs, Teets Smoked Tasso, and Cajun Hollandaise over Grilled Polenta

by Kimberly Dockery

adapted from Cooking Channel - Bobby Flay

4 servings

3 cups water

1 Tablespoon white wine vinegar

4 eggs

Kosher salt and freshly ground black pepper

Canola oil, to coat

8 ounces Teet's Smoked Pure Pork Tasso, sliced into 1/4-inch thick slices

4 slices polenta

Cajun Hollandaise, to top

For the 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 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 with salt and pepper.

For the Teet's tasso ham and polenta: 

Heat the oil in a cast iron griddle or in a large cast iron pan until it begins to simmer. Cook the tasso for about 1 minute per side or until lightly golden brown. Remove to a plate lined with paper towels. Slice polenta into desired thickness and grill in cast iron skillet until browned and crispy on the outside.

Cajun Hollandaise:

2 Tablespoons Spanish paprika

2 teaspoons chili 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 unsalted butter, clarified and melted

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Dash Worcestershire sauce

Stir together the paprika, chili 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 add a dash of Worcestershire sauce. Keep warm until ready to use.

To serve:
Serve the poached eggs over the toasted polenta, Teet's tasso and Cajun Hollandaise.