The 421 Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it. In a bowl combine olive oil, smoked paprika, cayenne, garlic powder, onion powder, dried oregano, kosher salt and black pepper. Toss the frozen tater tots in the seasoned oil until evenly coated. Spread the tots in a single layer on the baking sheet, leaving small gaps for crisping.

Bake according to package directions for crispiness (about 20–25 minutes), flipping once halfway through. Bake until golden brown and crisp. Remove from oven and keep warm on a cooling rack or low oven (200°F / 95°C) while finishing other components.

If using pre-smoked pulled pork, warm it in a skillet. Heat 1 tsp neutral oil over medium heat in a wide skillet. Add smoked pork and sprinkle with light brown sugar and 1 tsp Cajun rub; toss and heat until edges caramelize and meat is warmed through, about 4–6 minutes. If using sliced smoked pork shoulder, shred or chop into bite-size pieces and warm the same way. Keep warm.

In a small saucepan, combine 1/2 cup neutral oil and smashed garlic cloves. Warm over medium-low heat until the garlic sizzles gently and becomes fragrant but not browned, about 3–4 minutes. Remove from heat, fish out the garlic (or leave for stronger flavor), and stir in crushed red pepper flakes, smoked paprika, toasted sesame oil (if using) and 1/8 tsp salt. Let steep for 10 minutes. Strain into a small jar if you want clear oil, or leave flakes in the oil for texture. Cool slightly.

Melt the butter in a small saucepan or microwave until clarified and hot; keep warm. Fill a medium saucepan with an inch or two of simmering water (not boiling) to make a double boiler. In a heatproof bowl that fits over the saucepan (or a double boiler), whisk the egg yolks, lemon juice, Dijon, cayenne and 1/4 tsp salt until combined.

Place the bowl over the simmering water (bowl bottom should not touch the water). Whisk constantly while slowly drizzling in the hot melted butter until the sauce is thickened and emulsified, about 5–7 minutes. If it becomes too thick, whisk in a teaspoon or two of warm water to loosen. Taste and adjust seasoning. Keep warm over very low heat or in a thermos; avoid overheating or sauce will break.

Bring 2 liters of water to a gentle simmer in a wide, shallow saucepan. Add 2 tsp distilled vinegar and 1/4 tsp salt. Create a gentle whirlpool with a spoon. Crack one egg into a small bowl and swirl the water, then slide the egg into the center of the whirlpool. Poach 3–3.5 minutes for a runny yolk or 4 minutes for slightly firmer yolk. Repeat with remaining eggs, keeping poached eggs in a bowl of warm water for up to 5 minutes if making ahead, then briefly reheat in warm water before serving.

Divide the baked, seasoned tater tots onto four plates or two larger share plates (approximately 6 tots per serving if serving 4). Top each pile with a generous portion of warmed smoked pork (about 2 oz per serving).

Place one poached egg on top of the pork on each portion (for 4 servings use 4 eggs; for 2 servings use 2–4 eggs as preferred). Spoon warm hollandaise sauce over the eggs and pork (about 2 tbsp per serving).

Drizzle 1 to 1 1/2 tsp of the homemade chili oil over each stack for heat and sheen. Sprinkle sliced scallions and chopped parsley over the top. Finish with a light dusting of flaky sea salt and freshly ground black pepper to taste.

Serve immediately while tots are crisp and hollandaise is warm. Offer extra chili oil and hot sauce at the table.