Robby Melvin
Recipe by Coastal Living September 2017


Credit: Photography: Jennifer Causey; Prop Styling: Heather Chadduck Hillegas; Food Styling: Chelsea Zimmer.

Recipe Summary test

40 mins
1 hr 10 mins
Serves 4




Instructions Checklist
  • 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.

  • 4 Steps to Foolproof Poached Eggs1. Add water to a large skillet, filling two-thirds full.2. Bring to a boil over high; reduce heat to medium, and simmer. Stir in vinegar.3. Break each egg into a custard cup; gently slip eggs into water in skillet.4. Cook until desired degree of doneness (3 minutes for runny yolks, or 4 to 5 minutes for cooked yolks).

  • 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.

  • Whisk in lemon juice, salt, and tasso until blended. (Reserve remaining clarified butter for another use.) Keep hollandaise warm.

  • Prepare the oysters: Stir together cornmeal and Creole seasoning in a shallow dish. Dredge oysters in cornmeal mixture.

  • Pour oil to a depth of 1 inch in a Dutch oven; heat to 375°F. Fry oysters, in 2 batches, until golden, 1 1/2 to 2 minutes per side. Transfer oysters to paper towels, and drain well.

  • Prepare the eggs: See "4 Steps to Foolproof Poached Eggs," below.