Poached Eggs, Tasso Ham, Griddle Tomato and Cajun Hollandaise with English Muffins

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 4 servings cajun hollandaise 
• 4 servings canola oil 
• 0.1 teaspoon cayenne powder 
• 0.3 teaspoon chile de árbol 
• 2 teaspoons new mexican chile powder 
• 1 teaspoon thyme leaves dried
• 3 large egg yolks lightly beaten
• 4  eggs 
• 4  muffins split english toasted
• 1 teaspoon garlic powder 
• 8 ounces tasso ham sliced into 1/ slices
• 4  heirloom tomatoes sliced in half crosswise
• 1 teaspoon kosher salt 
• 4 servings kosher salt and pepper black freshly ground
• 1 tablespoon juice of lemon fresh
• 1 teaspoon onion powder 
• 1 teaspoon oregano dried
• 2 tablespoons paprika spanish
• 0.8 cup butter unsalted melted ()
• 3 cups water 
• 1 tablespoon citrus champagne vinegar 
• 1 Dash worcestershire sauce 

Equipment

• bowl
• frying pan
• paper towels
• whisk
• pot
• slotted spoon

Directions

1. 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.
2. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season the top with salt and pepper.
3. Heat the oil in a cast iron griddle or in a large cast iron pan until it begins to shimmer. Cook the ham for about 1 minute per side or until lightly golden brown.
4. Remove to a plate lined with paper towels. Cook the tomatoes for about 20 seconds per side until lightly golden brown and just warmed through.
5. Serve the poached eggs with toasted English muffins, ham and tomatoes and Cajun hollandaise.
6. Stir together the paprika, chile powder, garlic powder, onion powder, thyme, oregano, chile de arbol, and cayenne pepper in a small bowl.
7. 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.
8. 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 a dash Worcestershire sauce. Keep warm until ready to use.