One Tomato, Two Tomato* Recipe

Prepare the Tomatoes

Slice the green tomatoes into 1/2 inch thick slices.

Breading

Set up a dredging station with flour, buttermilk, and cornmeal mixed with salt and pepper. Coat each tomato slice first in flour, then dip in buttermilk, and finally coat with cornmeal.

Fry the Tomatoes

Heat oil in a skillet over medium heat. Fry the breaded tomato slices until golden brown on each side, about 3-4 minutes. Drain on paper towels.

Prepare the Red Tomatoes

Slice the red tomatoes in half and drizzle with olive oil, salt, and pepper.

Grill the Tomatoes

Place the tomatoes cut-side down on a grill or grill pan and cook for about 5 minutes until softened and grill marks appear.

Preheat Oven

Preheat your oven to 450°F (230°C).

Make the Biscuit Dough

In a bowl, mix flour, baking powder, baking soda, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in buttermilk until just combined.

Bake the Biscuits

Turn the dough onto a floured surface and knead gently. Roll out to 1 inch thickness and cut into rounds. Place on a baking sheet and bake for 10-12 minutes until golden.

Prepare the Poaching Water

Bring water and vinegar to a gentle simmer in a saucepan.

Poach the Eggs

Crack eggs into a small bowl, then gently slide them into the simmering water. Cook for about 3-4 minutes until the whites are set but yolks remain soft.

Prepare the Sauce

In a heatproof bowl, whisk egg yolks and lemon juice until thick. Gradually add melted butter, whisking continuously until emulsified. Season with salt and cayenne.

Assemble the Dish

On each biscuit, layer the fried green tomato and grilled red tomato. Top with poached eggs and drizzle with hollandaise sauce. Serve with a side salad.