Copyright 2002 Blacks Culinary

Start by cooking the bacon you are going to crumble for a topping first. You will want to cook that bacon till done but not to a crisp. Add two Tblsp of the reserved bacon fat into a cast iron skillet. Brown Virginia ham and set aside. Slice your fresh tomato. You may opt to roast the tomato or just use fresh (at your preference). To roast: drizzle with Olive Oil, place on a sheet pan and roast in an oven set to Broil or preheated to 450* till done (approximately 10 minutes). Remove and set aside. Prepare your Hollandaise the way you like it. Assemble by placing the bread of your choice onto a plate. Place the Virginia ham, bacon and tomato atop the bread. Add the tomato and place the egg onto the tomato. Spoon as much of the hollandaise as you prefer over the dish and garnish with fresh chopped parsley. To prepare Hollandaise Sauce In a medium saucepan bring water (about two fingers deep) to a boil and reduce to a simmer. Reduce heat to low. In a medium heat resistant glass or metal mixing bowl (large enough to cover the opening of the saucepan without touching the water) add egg yolks, lemon juice, Sugar, Salt and one Tblsp. water. Whisk for about 90 seconds or until the yolks lighten in color. Place over the simmering water and whisk constantly for 4-5 minutes or till you can draw a clear line in the bottom of the bowl with a whisk. Should be thick enough to coat the back of a spoon. Reduce heat to lowest setting or remove from the heat and add butter one tablespoon at a time, whisking in each piece. Return to the heat if needed and cook whisking constantly till all the butter is melted and the sauce is warm.