Fried Green Tomato Benedict Recipe

Inspired by Bacon & Butter

Time45m

Serves2

crispy green tomatoes. lardon. corn. arugula. béarnaise. poached eggs. cotija. fruit or potato.

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Ingredients

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Fried Green Tomatoes

2 medium Green tomatoes

1 cup 00 bread flour

1 cup Cornmeal

2 large Eggs

1 cup Lardons (or diced bacon)

1 cup Fresh corn kernels

2 cups Arugula

1/2 cup Cotija cheese

1 cup béarnaise sauce

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 cup olive oil

2 cups Fruit or potatoes (for serving)

Method

Preparation

Prepare the Tomatoes

Slice the green tomatoes into 1/2-inch thick rounds. Season with salt and pepper.

Set Up Breading Station

In one bowl, place the flour. In another bowl, beat the eggs. In a third bowl, mix cornmeal with a pinch of salt and pepper.

Bread the Tomatoes

Dredge each tomato slice in flour, dip into the beaten eggs, and then coat with the cornmeal mixture.

Fry the Tomatoes

In a skillet, heat olive oil over medium heat. Fry the breaded tomato slices until golden brown, about 3-4 minutes per side. Drain on paper towels.

Cook the Lardons

In the same skillet, add the lardons and cook until crispy. Add the corn kernels and sauté for 2-3 minutes.

Poach the Eggs

In a separate pot, bring water to a gentle simmer. Add a splash of vinegar. Crack eggs into a small bowl and gently slide them into the water. Poach for about 3-4 minutes.

Assemble the Benedict

On each plate, layer fried green tomatoes, sautéed lardons and corn, topped with arugula, a poached egg, and a drizzle of béarnaise sauce. Sprinkle with cotija cheese.

Serve

Serve with your choice of fresh fruit or roasted potatoes.