Fried Green Tomato Benedict Recipe

Prepare tomatoes

Slice the firm green tomatoes into 1/2-inch thick rounds. Pat each slice dry with paper towels to remove surface moisture.

Set up dredging stations

In a shallow bowl, whisk the buttermilk with the egg until combined. In another shallow dish, mix the flour, cornmeal, 1 tsp salt, and 1 tsp black pepper.

Dredge

Heat a large skillet over medium-high heat and add the oil and 1 tablespoon butter. Working in a single layer (do not crowd), dip each tomato slice first into the flour mixture (coat both sides), then into the buttermilk-egg, and then back into the flour-cornmeal mixture, pressing gently so a good crust forms.

Fry

When the oil is shimmering and registers about 350°F (175°C) or a small piece of bread sizzles immediately, add tomato slices and fry 2–3 minutes per side until golden brown and crisp. Transfer to a wire rack set over a baking sheet or paper towels and keep warm in a 200°F (95°C) oven while you finish other batches.

Toast muffins

Split the English muffins and butter each cut side lightly. Toast in a skillet or under a broiler until golden and crisp. Keep warm in the oven alongside the tomatoes if needed.

Poach eggs

Fill a wide shallow saucepan with 3–4 inches of water, bring to a gentle simmer, then stir to create a gentle whirlpool. Add 2 tsp white vinegar. Crack each egg into a small cup, then slip eggs one at a time into the simmering water. Poach 3–3.5 minutes for runny yolks or 4 minutes for slightly firmer yolks. Remove with a slotted spoon and drain briefly on paper towels.

Melt butter

In a small saucepan, gently melt the 6 tablespoons butter until fully liquid but not browned. Keep hot.

Whisk yolks

Place the 3 egg yolks and lemon juice in a metal or heatproof bowl. Whisk vigorously until combined and slightly thickened.

Cook over gentle heat

Set the bowl over (not touching) a pan of barely simmering water (double-boiler). Whisk the yolks constantly while slowly pouring in the hot melted butter in a thin steady stream. Continue whisking until the sauce thickens and doubles in volume (about 3–4 minutes). If it becomes too thick, whisk in up to 1 tsp hot water to loosen. Season with 1 tsp salt and a dash of cayenne. Taste and adjust salt and lemon.

Keep warm

Keep the hollandaise warm over the warm (not simmering) water or in a thermos until plating. If it cools and begins to separate, whisk vigorously over low heat or add a teaspoon of hot water to bring it back.

Place two toasted English muffin halves on each plate. Put one fried green tomato slice on each muffin half (for a taller stack, use two slices). Gently place one poached egg on top of each fried tomato slice.

Ladle 2–3 tablespoons of warm lemon-hollandaise over each egg so it cascades down the tomato and muffin. Sprinkle with sliced scallions, chopped parsley, and a grind of black pepper. Serve immediately.