Fried Green Tomato Benedict Recipe

Prepare and slice tomatoes

Trim tomato stems and slice each green tomato into 1/2-inch thick rounds. Pat slices dry with paper towels to remove excess moisture.

Set up dredging station

In one shallow bowl combine all-purpose flour, cornmeal, optional corn flour, 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp cayenne. In a second bowl whisk the eggs with buttermilk and the remaining 1/2 tsp salt, 1/4 tsp black pepper, and remaining pinch of cayenne.

Coat tomatoes

One slice at a time: dredge tomato in the flour/cornmeal mixture, shake off excess, dip into the egg-buttermilk, then return to the dry mixture pressing gently so coating adheres. Place on a wire rack while heating oil.

Fry

In a large skillet heat about 1/4-1/3 inch of vegetable oil over medium-high until shimmering and a pinch of the mixture sizzles (about 350°F / 175°C). Fry tomatoes in batches, 2-3 minutes per side, until golden brown and crisp. Don't overcrowd. Transfer to a paper towel-lined plate and season lightly with salt. Keep warm in a low oven (200°F / 95°C) while you finish remaining components.

Dice potatoes into 1/2-inch cubes. Parboil in salted water for 5 minutes until just tender but not falling apart; drain and let steam-dry for a few minutes.

Heat a large skillet over medium-high heat with olive oil. Add sliced onion and cook 2 minutes, then add potatoes in a single layer. Season with smoked paprika, garlic powder, 1 tsp salt and 1/2 tsp pepper. Cook, stirring occasionally and pressing gently, until potatoes are golden and crisp on many faces, about 12–15 minutes total. Stir in chopped parsley at the end. Keep warm.

Cook corn (if needed)

If using frozen corn, cook briefly in a skillet with a teaspoon of oil over medium heat until heated and slightly charred, 3–4 minutes. Let cool slightly.

Prepare avocado

Peel and dice avocado into 1/2-inch cubes and toss immediately with the lime juice to prevent browning.

Combine corn, diced red pepper, red onion, cilantro, lime juice, olive oil, 1/2 tsp salt and 1/4 tsp pepper in a bowl. Gently fold in avocado just before plating to keep texture.

Prepare butter and yolks

Melt the butter in a small saucepan until foaming; keep it warm but not bubbling. Separate egg yolks into a heatproof bowl and whisk with warm water and lemon juice until slightly thickened.

Set the bowl over (not in) a saucepan of simmering water (double-boiler). Whisk the yolks constantly while slowly drizzling in the warm melted butter in a thin stream until the sauce thickens and emulsifies. If it gets too thick, add a teaspoon of warm water to loosen. Remove from heat, then stir in Cajun seasoning, hot sauce (if using) and 1/4 tsp salt. Keep warm in a thermos or over very low heat, whisking occasionally.

Fill a wide saucepan with about 6 cups of water and bring to a gentle simmer. Add 1 tablespoon white vinegar and 1/4 tsp salt. Reduce to a very gentle simmer (small bubbles).

Crack each egg into a small ramekin or cup. Create a gentle whirlpool with a spoon in the simmering water and slip one egg into the center. Poach 3–3 1/2 minutes for runny yolks or longer for firmer yolks. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining eggs, keeping them warm in a shallow pan of warm water or a low oven.

Toast English muffins (or bread) and butter them lightly.

On each toasted muffin half place: one fried green tomato slice, a spoonful (~2 tbsp) of corn salsa, a few cubes of avocado (or a smear of mashed avocado), then top with a poached egg.

Ladle 1–2 tablespoons of the warm Cajun hollandaise over each poached egg. Season with a pinch of salt and freshly ground black pepper.

Serve the eggs benedict with a generous portion of home fries on the side and garnish with microgreens or extra cilantro. Optionally sprinkle a light dusting of additional Cajun seasoning over the hollandaise for more heat.