Fried Green Tomato Benedict Recipe

In a medium bowl, combine grated cheddar, softened cream cheese, mayonnaise and chopped pimentos. Stir until smooth and cohesive. Add hot sauce (if using), 1 tsp salt and 1/2 tsp pepper; taste and adjust. Chill while preparing other components so it firms slightly for grilling.

Slice tomatoes into 1/2-inch thick rounds and pat dry. Season both sides lightly with a pinch of kosher salt and pepper.

Set up a breading station: bowl 1 - flour; bowl 2 - beaten egg with buttermilk; bowl 3 - cornmeal mixed with 1/2 tsp kosher salt and 1/2 tsp black pepper.

Heat a 10-inch skillet over medium heat and add vegetable oil to reach about 1/4 inch depth. Heat until oil registers 350°F (or a drop of batter sizzles immediately).

Dredge each tomato slice first in flour (shake off excess), then dip into egg-buttermilk, then coat thoroughly with the cornmeal mix. Press the cornmeal into the tomato so it adheres.

Fry tomatoes in batches without crowding for 2 to 3 minutes per side, until golden-brown and crisp. Transfer to a wire rack set over a sheet pan and keep warm in a 200°F oven if needed.

Split the biscuits and lightly toast cut sides in a 350°F oven or on a skillet until warm and just golden (about 5 minutes).

Spread about 2 tablespoons of chilled pimento cheese on each biscuit bottom. Place under a broiler or on a hot skillet for 1–2 minutes until cheese softens and begins to brown—watch carefully so it doesn't burn. Keep biscuit tops warm.

Bring 1.5 L water to a gentle simmer in a deep saucepan; add 1 tsp white vinegar and 1/4 tsp salt. Reduce heat so the surface is barely moving (small bubbles).

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon and slide one egg into the center. Poach 3 minutes for a set white and runny yolk, or 3 1/2–4 minutes for slightly more set yolk. Repeat with the second egg. Remove with a slotted spoon, drain briefly on a paper towel.

Set up a double boiler: bring an inch of water to simmer in a saucepan and place a heatproof bowl over it (bowl should not touch water). Off the heat, whisk 3 egg yolks with 1 tbsp lemon juice until slightly thickened.

Return bowl to the double boiler over low heat and whisk constantly while slowly pouring in the hot melted butter in a thin stream. Continue until sauce is thick and emulsified (about 3–4 minutes). If sauce becomes too thick, whisk in a teaspoon or two of warm water to loosen. Season with 1/4 tsp salt and 1/8 tsp cayenne; taste and adjust. Keep warm (not hot) until serving.

Place each toasted biscuit bottom on a plate. Top the pimento cheese–topped biscuit bottom with one fried green tomato slice (you can stack two if your biscuit is large).

Carefully nestle a poached egg on top of the fried green tomato. Spoon 2–3 tablespoons of warm hollandaise over the egg and tomato so it cascades down the sides.

Garnish with chopped chives and a crack of black pepper. Place the biscuit top to the side or slightly ajar (traditional presentation leaves it off).

Serve immediately with your choice of one side: 1 cup cheddar cheese grits, 1 cup fried potato hash, or 1 cup fresh fruit.