Photography: Jennifer Causey; Prop Styling: Heather Chadduck Hillegas; Food Styling: Chelsea Zimmer.
Active Time
40 Mins
Total Time
1 Hour 10 Mins
Serves 4

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Step 5

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

Step 6

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.

Step 7

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

Step 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.

4 Steps to Foolproof Poached Eggs
1. 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).

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