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Restaurants›Hot Suppa›Fried Green Tomato Eggs Benedict* Recipe

Fried Green Tomato Eggs Benedict* Recipe

Inspired by Hot Suppa

Time40m

Serves2

poached eggs, english muffin, hollandaise with hashbrowns or Marsh Hen Mill grits. Sub baby kale $3

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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 tsp Celtic sea salt

1/2 tsp black pepper

2 cups oil for frying

Poached Eggs

4 cups water

1 tbs white vinegar

2 large Eggs

Hollandaise Sauce

1 cup Unsalted butter

3 large egg yolks

1 tbs ReaLemon lemon juice

1/2 tsp Celtic sea salt

1/8 tsp Cayenne pepper

Assembly

1 large English muffins

1 serving hashbrowns or Marsh Hen Mill grits

1 cup baby kale

Method

Fried Green Tomatoes

Prepare the Tomatoes

Slice the green tomatoes into 1/4 inch thick slices. Season with salt and pepper.

Dredge the Tomatoes

Set up a dredging station with flour, beaten eggs, and cornmeal. Dip each tomato slice first in flour, then in the egg, and finally in cornmeal.

Fry the Tomatoes

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

Poached Eggs

Boil Water

Bring a pot of water to a gentle simmer and add vinegar.

Poach Eggs

Crack an egg into a small bowl and gently slide it into the simmering water. Poach for 3-4 minutes until whites are set but yolks are runny. Remove with a slotted spoon.

Hollandaise Sauce

Melt Butter

Melt the butter in a saucepan and let it cool slightly.

Whisk Egg Yolks

In a bowl, whisk together egg yolks, lemon juice, and salt. Gradually add melted butter while whisking until thickened.

Finish the Sauce

Add cayenne pepper and season to taste.

Assembly

Toast English Muffin

Split and toast the English muffin halves.

Assemble the Dish

On each muffin half, layer a fried green tomato, a poached egg, and drizzle with hollandaise sauce. Serve with hashbrowns or grits and optional baby kale.