Fried-Oysters Benedict with Tasso Hollandaise

Place 2 muffin halves, cut side up, on each of the 4 plates. Divide the fried oysters into muffin halves. Using a slotted spoon, remove the eggs from the pan and carefully place 1 egg on top of the oysters on each muffin half. Pour 1-2 tablespoons of Hollandaise sauce over each serving. Sprinkle with chopped parsley and serve immediately.4 steps to making perfect poached eggs1. Pour water into a large skillet, filling it two-thirds full.2. Bring to a boil over high heat; reduce heat to medium and simmer. Add the vinegar.3. Break each egg into a custard cup; gently dip the eggs in the water in the pan.4. Cook until the desired degree of readiness (3 minutes for liquid yolks or 4-5 minutes for deep-fried).Pour 1-inch-deep water into the bottom of a double boiler over medium-high heat; bring to a boil. Reduce the heat and simmer. Combine the egg yolks and cold water in the top of the steamer. Cook, whisking constantly, until foamy and slightly thickened, 6-7 minutes. Gradually add 3/4 cup of the melted butter, about 1 tablespoon at a time, whisking until smooth after each addition to thicken the mixture.Whisk together the lemon juice, salt and tasso until smooth. (Save the remaining ghee for another use.) Keep the Hollandaise sauce warm.Prepare the oysters: Combine the cornmeal and creole seasoning in a shallow bowl. Roll the oysters in the cornmeal mixture.In a roasting pan, pour the oil to a depth of 1 inch; preheat to 375°F. Saute oysters in 2 batches until golden brown, 1-2 minutes on each side. Transfer the oysters to paper towels and dry well.Cook your Eggs: See "4 Steps to Making Perfect Poached Eggs" below.