Fried Green Tomato Benedict Supreme Recipe
Poached eggs over fried green tomatoes topped with supreme sauce: shrimp, crawfish, mushrooms, andouille spicy cream with bacon & gouda grits
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Ingredients
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Fried Green Tomatoes
Supreme Sauce
Gouda Grits
Poached Eggs
Method
Fried Green Tomatoes
- 1
Prepare the Tomatoes
Slice the green tomatoes into 1/2 inch thick rounds. Set aside.
- 2
Prepare the Breading Station
In one bowl, place the flour mixed with salt and pepper. In another bowl, pour the buttermilk. In a third bowl, mix the cornmeal with a pinch of salt.
- 3
Bread the Tomatoes
Dredge each tomato slice first in flour, then dip into buttermilk, and finally coat with cornmeal. Repeat for all slices.
- 4
Fry the Tomatoes
Heat vegetable oil in a deep skillet over medium-high heat. Fry the breaded tomatoes in batches for about 3-4 minutes on each side until golden brown. Drain on paper towels.
Supreme Sauce
- 5
Cook the Sausage and Vegetables
In a large skillet, melt butter over medium heat. Add diced andouille sausage and cook for 3-4 minutes until browned. Add minced garlic and sliced mushrooms, cooking for an additional 2 minutes.
- 6
Add Seafood
Add shrimp and crawfish tails to the skillet, cooking for another 3-4 minutes until shrimp are pink and cooked through.
- 7
Create the Sauce
Pour in the heavy cream and sprinkle with cajun seasoning. Stir and let simmer for 5 minutes until the sauce thickens slightly.
Gouda Grits
- 8
- 9
Poached Eggs
- 10
Prepare to Poach
Fill a saucepan with water and add vinegar. Bring to a gentle simmer.
- 11
Poach the Eggs
Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water, and carefully slide in the eggs one at a time. Poach for about 3-4 minutes for medium yolks. Remove with a slotted spoon and drain on paper towels.
