Fried Green Tomato Benny Recipe

Cooking Directions

1. 1

   Prepare the Fried Green Tomatoes

   Slice the green tomatoes into 1/2-inch thick rounds. In one bowl, place the all-purpose flour. In a second bowl, beat the eggs. In a third bowl, place the cornmeal mixed with salt, black pepper, and paprika. Dredge each tomato slice in flour, dip in the egg, and coat with cornmeal.

2. 2

   Fry the Tomatoes

   In a large skillet, heat olive oil over medium heat. Once hot, add the coated tomato slices and fry until golden brown, about 3-4 minutes per side. Remove and place on paper towels to drain excess oil.

3. 3

   Poach the Eggs

   In a saucepan, bring water to a gentle simmer and add vinegar. Crack the eggs into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on a paper towel.

4. 4

   Make the Chipotle Aioli

   In a bowl, mix mayonnaise, chipotle in adobo sauce, and lemon juice until well combined. Add salt to taste.

5. 5

   Prepare the Hollandaise Sauce

   Whisk the egg yolks in a bowl over simmering water until thickened. Gradually whisk in melted butter and lemon juice until smooth and creamy. Season with salt and pepper.

6. 6

   Assemble the Dish

   Toast the English muffins and spread a layer of chipotle aioli on each half. Top with fried green tomatoes, poached eggs, and drizzle with hollandaise sauce. Serve immediately.