Fried Green Tomato Benedict Recipe

Prepare the Crispy Potatoes

Dice the potatoes into small cubes, and boil them in salted water until tender. Drain and let cool. In a skillet, heat olive oil over medium heat, add the potatoes, and cook until crispy and golden brown. Season with salt and pepper to taste.

Fry the Green Tomatoes

Slice the green tomatoes into 1/2 inch thick slices. Set up a breading station with one plate of flour, one plate of cornmeal mixed with cayenne pepper, and a bowl of beaten eggs. Dip each tomato slice in flour, then in egg, and finally coat with cornmeal. Heat olive oil in a skillet over medium heat and fry the tomato slices until golden and crispy, about 3-4 minutes per side. Drain on paper towels.

Poach the Eggs

Fill a saucepan with water and bring to a gentle simmer. Add vinegar to the water. Crack one egg into a small bowl, then gently slide it into the simmering water. Repeat with the second egg. Cook for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.

Make the Hollandaise Sauce

In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a saucepan of simmering water (double boiler). Whisk constantly until the mixture thickens. Slowly drizzle in melted butter while continuing to whisk until the sauce is thick and creamy.

Assemble the Benedict

Toast the English muffins and place a fried green tomato slice on each half. Top with a poached egg, then drizzle with hollandaise sauce. Serve alongside the crispy potatoes.