Crab Hash & Fried Green Tomato Eggs Benedict Recipe

Preparation Steps

1. 1

   Prepare the Crab Hash

   In a large skillet, heat olive oil over medium heat. Add the asparagus, red pepper, and green onion. Sauté for about 5 minutes until tender.

2. 2

   Add Crab and Corn

   Stir in the jumbo lump crab meat and roasted corn. Season with salt, black pepper, and Old Bay seasoning. Cook for an additional 3-4 minutes until everything is heated through.

3. 3

   Fry the Green Tomatoes

   In another skillet, fry the green tomato slices in olive oil over medium heat until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.

4. 4

   Poach the Eggs

   In a pot of simmering water, poach the eggs for about 3-4 minutes, until the whites are set but the yolks remain runny. Remove with a slotted spoon.

5. 5

   Assemble the Dish

   On a plate, place a slice of fried green tomato, top with a generous amount of crab hash, and then place a poached egg on top. Drizzle with hollandaise sauce, garnish with chopped chives, and dust with Old Bay seasoning.

6. 6

   Serve

   Serve immediately while warm.