Southern Eggs Benedict Recipe
Poached egg, smoked ham, fried green tomato, and hollandaise sauce on a southern biscuit
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Ingredients
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Southern Eggs Benedict Ingredients
Method
Directions for Southern Eggs Benedict
- 1
Prepare the Biscuits
Preheat your oven to 425°F (220°C). In a large bowl, mix the cornmeal, buttermilk, and a pinch of salt until a dough forms. Drop spoonfuls of the mixture onto a greased baking sheet and bake for 15-20 minutes until golden brown.
- 2
Fry the Green Tomatoes
Slice the green tomatoes into 1/4 inch thick slices. Heat oil in a skillet over medium heat, and fry the tomato slices for about 3-4 minutes on each side until crispy and golden. Remove and drain on paper towels.
- 3
Prepare the Hollandaise Sauce
In a double boiler, melt the butter. In a separate bowl, whisk together the egg yolks, lemon juice, salt, and a tablespoon of water. Slowly drizzle the melted butter into the yolk mixture while whisking continuously until it thickens. Add black pepper to taste.
- 4
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.
- 5
Assemble the Dish
To assemble, split the biscuits in half. On each half, layer a slice of smoked ham, a fried green tomato, and a poached egg. Drizzle with the hollandaise sauce and serve immediately.
