Fried Green Tomato & Bacon Benedict Recipe

Preparation Steps

1. 1

   Prepare the Grits

   In a saucepan, bring 4 cups of water to a boil. Stir in 1 cup of grits and 1 teaspoon of salt. Reduce heat to low, cover, and cook for about 20 minutes, stirring occasionally until thickened. Stir in 4 tablespoons of butter before serving.

2. 2

   Cook the Bacon

   In a skillet, cook the bacon slices over medium heat until crispy. Remove and drain on paper towels, then chop into small pieces.

3. 3

   Fry the Green Tomatoes

   Slice the green tomatoes into 1/2 inch thick slices. Set up a dredging station with one bowl of all-purpose flour, one bowl of cornmeal, and season with salt and black pepper. Dredge each tomato slice in flour, dip in water, and then coat with cornmeal. Heat oil in a frying pan over medium heat and fry the tomato slices until golden brown on both sides. Drain on paper towels.

4. 4

   Poach the Eggs

   In a pot, bring 2 cups of water to a gentle simmer. Add a splash of vinegar if desired. Crack the eggs into small bowls and gently slide them into the water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon.

5. 5

   Make the Hollandaise

   In a bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water, ensuring the bowl doesn't touch the water. Gradually whisk in melted butter until the sauce thickens. Season with salt and black pepper.

6. 6

   Assemble the Benedict

   On a plate, layer the fried green tomatoes, followed by the poached egg, chopped bacon, and drizzle with hollandaise. Garnish with chopped green onions. Serve with creamy grits on the side.