CAJUN EGGS BENEDICT W/BOUDIN AND TASSO HOLLADAISE

An egg is served on a boudin patty and topped with Tasso Hollandaise.

Cajun-Style Eggs Benedict

Makes 8 servings

Boudin:

1-1/2 pounds lean pork shoulder, cut into 1-inch cubes

1/2 pound pork liver

1 quart water

3/4 cup chopped yellow onions

1/4 cup chopped green bell peppers

1/4 cup chopped celery

2 teaspoons salt

1 teaspoon cayenne

1/2 teaspoon black pepper

1/4 cup chopped flat-leaf parsley leaves

1/4 cup chopped green onions, green parts only

3 cups cooked medium-grain white rice

Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne and 1/4 teaspoon of the black pepper in a large heavy pot. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the pork and liver are tender, about 1 hour. Remove any scum that rises to the surface.

Remove from the heat and drain, reserving the broth. Cool the meat and set the broth aside.

Put the pork and liver together with the parsley and the green onions in a food processor fitted with a metal blade. Pulse several times to coarsely chop the meat. Do not puree.

Put the meat mixture in a large mixing bowl and add the rice and the remaining salt, cayenne and black pepper. Mix well. Add about 1/2 cup of the broth, a little at a time, until the mixture is moist, but not gummy. Adjust seasoning, adding more salt, cayenne and black pepper to taste.

To make boudin patties

Makes about 8 patties

Boudin mixture (from above)

3/4 cup fine dry bread crumbs

1 large egg

1/4 teaspoon salt

1/4 teaspoon hot sauce

Peanut oil for frying

Form the boudin into patties, about 3 inches in diameter.

Put the bread crumbs in a shallow dish. Combine the egg, salt and hot sauce in a medium bowl and whisk to blend.

Heat 3 tablespoons oil in a large, heavy skillet (preferably cast-iron) over medium heat.

Dip the patties, in batches, in the egg mixture, then dredge them in the bread crumbs, coating them evenly. Fry the patties, 2 to 3 at a time, in the hot oil until lightly brown, about 2 minutes on each side. Drain on paper towels.

Serve warm.

To fry eggs:

4 tablespoons unsalted butter

8 eggs

Melt two tablespoons of butter in a skillet over medium heat. Break four eggs into the skillet and cook until the whites are just set, about 3 minutes. Repeat the process with the remaining butter and eggs. Keep warm.

Tasso Hollandaise

Makes about 3/4 cup

2 egg yolks

1 teaspoon fresh lemon juice

1/4 teaspoon salt

2 teaspoons water

1/2 cup (1 stick) unsalted butter, melted and warm

1/4 cup (2 ounces) finely chopped tasso or spiced ham

In a double boiler over medium heat, whisk the egg yolks with the lemon juice, salt, and water until pale yellow and slightly thickened.

Remove the pot from the heat and, whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Add the tasso and continue whisking for 30 seconds. Serve immediately.

To assemble the dish, place a boudin patty on a serving plate, top with a fried egg and spoon the tasso hollandaise over the egg.