Fried Oyster Benedict

1. 1
   prep

   Prepare the dredging station.

   1.Pat the shucked oysters very dry with paper towels.

   2.In a shallow bowl, whisk together cornmeal, flour, salt, black pepper, and cayenne.

   3.In a second bowl, whisk together the 2 beaten eggs and buttermilk.

   TIPDrying the oysters thoroughly prevents splattering and helps the coating stick.
2. 2
   mix · ~2 min

   Make the hollandaise sauce.

   1.Place egg yolks, lemon juice, salt, and cayenne in a blender.

   2.Blend on medium speed for 10 seconds until frothy.

   3.With the blender running on low, slowly drizzle in the warm melted butter in a thin, steady stream.

   4.Continue blending until the sauce is thick and emulsified, about 30 seconds.

   TIPEnsure the butter is warm but not scorching hot; too hot will scramble the yolks.
3. 3
   rest

   Hold the hollandaise.

   Transfer the hollandaise to a bowl and cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the sauce to prevent a skin from forming. Keep it in a warm spot on the stovetop.

   TIPDo not refrigerate; it will solidify. Gently reheat over a double boiler if needed, whisking constantly.
4. 4
   fry · ~4 min

   Dredge and fry the oysters.

   1.Heat 3 cups of oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).

   2.Dip each dried oyster into the buttermilk-egg mixture, letting the excess drip off.

   3.Dredge thoroughly in the cornmeal-flour mixture, pressing gently to coat.

   4.Carefully drop breaded oysters into the hot oil in batches, being careful not to overcrowd.

   5.Fry for 2 to 3 minutes until golden brown and crispy, then remove with a slotted spoon to a paper towel-lined plate.

   TIPFry in small batches to keep the oil temperature from dropping too much, which can make the oysters greasy.
5. 5
   boil · ~10 min

   Poach the eggs.

   1.Bring a medium saucepan of water to a gentle simmer, then add the white vinegar.

   2.Crack one cold egg into a small ramekin.

   3.Use a spoon to create a gentle whirlpool in the water and carefully tip the egg into the center.

   4.Poach for 3 to 4 minutes for a runny yolk, then remove with a slotted spoon to a clean towel.

   5.Repeat with the remaining eggs.

   TIPCracking each egg into a ramekin first ensures it goes into the water gently in one piece.
6. 6
   saute · ~3 min

   Toast the English muffins.

   Split the English muffins and toast them until golden and crisp. A toaster or a light butter-toast in a pan both work well.

7. 7
   assemble

   Assemble the Fried Oyster Benedict.

   1.Place two toasted English muffin halves on each plate.

   2.Arrange 5 crispy fried oysters on top of each muffin half.

   3.Carefully place a poached egg directly on top of the oysters.

   4.Spoon a generous amount of warm hollandaise sauce over the egg.

   5.Garnish with a sprinkle of fresh chives and serve immediately.

   TIPAct fast once the hollandaise is poured; this dish waits for no one.

Cuisines we love