Fried Green Tomato Benedict Recipe
Crispy Fried Green Tomatoes, Pickled Slaw, Shredded Lettuce, Sauteed Domestic Gulf Shrimp, Poached Eggs, and Hollandaise Sauce
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Ingredients
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Fried Green Tomatoes
Pickled Slaw
Shrimp and Eggs
Hollandaise Sauce
Lettuce
Method
Fried Green Tomatoes
- 1
Prepare the Tomatoes
Slice the green tomatoes into 1/4 inch thick rounds.
- 2
Dredging Station
Set up a dredging station with three bowls: one with flour, one with buttermilk, and one with a mixture of cornmeal, salt, and pepper.
- 3
Coat the Tomatoes
Dip each tomato slice into the flour, then into the buttermilk, and finally into the cornmeal mixture, ensuring an even coating.
- 4
Fry the Tomatoes
Heat oil in a skillet over medium heat. Fry the tomatoes in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
Pickled Slaw
- 5
Prepare the Slaw
In a large bowl, combine shredded cabbage and carrot.
- 6
Pickling Mixture
In a separate bowl, whisk together apple cider vinegar, sugar, salt, and black pepper until dissolved.
- 7
Combine the Slaw
Pour the pickling mixture over the cabbage and carrot. Toss well and let it sit for at least 30 minutes to pickle.
Shrimp and Eggs
- 8
- 9
Poach the Eggs
In a separate pot, bring water to a gentle simmer. Crack eggs into a small bowl and gently slide them into the simmering water. Poach for 3-4 minutes until whites are set and yolks are still runny.
Hollandaise Sauce
- 10
Prepare the Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice until thickened and pale.
- 11
Add Butter
Slowly drizzle in melted butter while continuously whisking until the sauce is smooth and emulsified. Season with salt and cayenne pepper.
Assemble the Dish
- 12
Layer the Ingredients
On a plate, layer a fried green tomato, a scoop of pickled slaw, a handful of shredded lettuce, sautéed shrimp, and a poached egg.
- 13
Top with Sauce
Drizzle hollandaise sauce over the assembled dish and serve immediately.