Fried Green Tomato Benedict Recipe
fried green tomatoes topped w/ poached eggs*, remoulade, & hollandaise over an english muffin, served w/ breakfast potatoes or creamy cheddar grits...add bacon for $3
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Ingredients
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Fried Green Tomatoes
Poached Eggs
Remoulade Sauce
Hollandaise Sauce
Serving
Method
Fried Green Tomatoes
- 1
Prepare the Tomatoes
Slice the green tomatoes into 1/2-inch thick slices. In a shallow dish, combine cornmeal, flour, salt, and black pepper. In another dish, pour buttermilk.
- 2
Fry the Tomatoes
Dip each tomato slice in buttermilk, then dredge in the cornmeal mixture. Heat oil in a skillet over medium-high heat and fry the tomato slices until golden brown on both sides. Drain on paper towels.
Poached Eggs
- 3
Poach the Eggs
Bring a pot of water to a simmer and add white vinegar. Crack each egg into a small bowl, then gently slide into the water. Cook for 3-4 minutes, until whites are set and yolks are still runny. Remove with a slotted spoon.
Remoulade Sauce
- 4
Make the Remoulade
In a bowl, whisk together mayonnaise, Dijon mustard, hot sauce, lemon juice, capers, garlic powder, salt, and black pepper until well combined.
Hollandaise Sauce
- 5
Prepare the Hollandaise
In a heatproof bowl, whisk together egg yolks and lemon juice. Place over a pot of simmering water and whisk until frothy. Gradually drizzle in melted butter, whisking continuously until thickened. Season with salt.