Fried Green Tomato Benedict* Recipe

Slice tomatoes

Trim the stem end and slice each green tomato into 1/2-inch thick rounds. You should get about 6–8 slices from 3 medium tomatoes.

Set up dredging station

Place the flour in a shallow dish and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. In a second shallow bowl, whisk together 2 large eggs and the buttermilk. In a third shallow bowl combine cornmeal, panko breadcrumbs, remaining 1/2 tsp kosher salt and remaining 1/4 tsp black pepper.

Coat tomatoes

Pat tomato slices dry with paper towels. Dredge each slice first in seasoned flour, shaking off excess, then dip into the egg-buttermilk mixture, allowing excess to drip, and finally press into the cornmeal-panko mixture to coat evenly. Place coated slices on a rack while you heat the oil.

Fry tomatoes

Pour vegetable oil into a heavy skillet to a depth of about 1/4 inch and heat over medium-high until shimmering and a small pinch of breadcrumbs sizzles immediately (about 350°F/175°C). Fry tomatoes in batches without crowding, 2–3 minutes per side, until golden brown and crisp. Transfer to a paper towel-lined plate and season immediately with a pinch of sea salt. Keep warm in a 200°F (95°C) oven if needed.

Prepare red pepper purée

If using jarred roasted red peppers, drain and pat dry. Place roasted red pepper and tomato paste in a blender or food processor and purée until completely smooth. Measure about 2–3 tablespoons of purée for the sauce; reserve any extra for garnish or another use.

Clarify or melt butter

In a small saucepan, melt 8 tablespoons unsalted butter over low heat. Skim foam and keep warm; you can clarify briefly and pour off solids if you prefer a clearer sauce.

Make hollandaise (double-boiler)

Fill a medium saucepan with 1–2 inches of water and bring to a very gentle simmer. In a heatproof bowl that fits over the saucepan without touching the water, whisk together 3 egg yolks, lemon juice, orange juice (optional), and a pinch of salt until slightly frothy. Set the bowl over the pan and whisk constantly until the mixture thickens and registers about 160–165°F (or coats the back of a spoon) — about 3–5 minutes. Remove from heat.

Finish hollandaise

Slowly drizzle the warm melted butter into the yolk mixture while whisking constantly to create an emulsion. Once smooth and thickened, whisk in 2–3 tablespoons of the red pepper–tomato purée until evenly incorporated. Taste and season with 1/2 tsp kosher salt and 1/8 tsp cayenne (adjust to taste). Keep warm over very low heat or in a thermos; if it gets too thick, whisk in 1 tsp warm water to loosen.

Toast muffins

Split the english muffins and toast or butter them lightly in a skillet with 2 tsp unsalted butter until golden and set aside, cut-side up.

Poach eggs

Bring a wide shallow saucepan of water to a gentle simmer (small bubbles). Add 2 tablespoons white vinegar to the water. Crack each of the 4 large eggs into a small ramekin or cup. Create a gentle whirlpool with a spoon and gently slide one egg into the simmering water. Poach 3–3.5 minutes for a runny yolk (or longer for firmer yolks). Use a slotted spoon to transfer eggs to a paper towel briefly to drain. Repeat for remaining eggs. Keep eggs warm by placing them on a plate in a warm oven or briefly in warm water.

Crisp prosciutto (optional)

If you prefer crisp prosciutto, lay slices in a single layer in a cold skillet, then heat over medium until edges curl and slices become crisp, about 2–4 minutes. Drain on paper towels. Alternatively, leave prosciutto at room temp for a tender layer.

Prepare avocado & tomatoes

Slice avocado thinly or mash with a pinch of salt to spread. Halve cherry tomatoes. Reserve microgreens or chopped chives for finishing.

Assemble each Benedict: Place one toasted english muffin half on a plate. Top with a layer of sliced avocado (or a smear of mashed avocado). Place one fried green tomato slice on top of the avocado. Add two slices of prosciutto (or one folded slice if large) over the tomato. Carefully set a poached egg atop the prosciutto.

Spoon 2–3 tablespoons of the warm red pepper tomato hollandaise over the egg, letting it run down the sides. Scatter halved cherry tomatoes around, sprinkle with microgreens or chives, and finish with a pinch of flaky sea salt and freshly ground black pepper.

Serve immediately with your choice of one breakfast side (suggestions: home fries, fresh fruit, or arugula salad). Estimated plating: two Benedicts per recipe (one per english muffin half) or arrange as two full Benedicts using both halves.