Fried Oyster Benedict Recipe

Fried Oyster Benedict Directions

1. 1

   Prepare the Hollandaise Sauce

   In a small saucepan, melt the butter over low heat. In a bowl, whisk together the egg yolks and lemon juice until pale. Slowly drizzle in the melted butter while whisking constantly. Stir in hot sauce, salt, and pepper. Set aside.

2. 2

   Fry the Oysters

   In a shallow bowl, mix cornmeal, flour, salt, and pepper. Dredge the shucked oysters in the flour mixture. Heat oil in a frying pan over medium heat. Fry oysters until golden brown, about 2-3 minutes each side. Remove and let drain on paper towels.

3. 3

   Poach the Eggs

   Bring water to a gentle simmer in a saucepan. Crack each egg into a small bowl, then carefully slide into the simmering water. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.

4. 4

   Prepare the Dish

   On each plate, layer crispy ham, a handful of baby greens, three fried oysters, and a poached egg. Drizzle with Nashville hollandaise sauce. Serve immediately.