Green Tomato Benny Recipe

Bring 4 cups water and 1 tsp salt to a boil in a medium saucepan. Gradually whisk in 1 cup stone-ground grits, reduce heat to low and simmer, stirring frequently to prevent lumps, until thick and tender, 20–25 minutes (follow grit package if different).

Stir in 1 cup grated white cheddar, 1 cup whole milk, and 2 tbsp butter. Continue cooking over low heat 2–3 minutes until cheese is melted and grits are creamy. Keep warm, stirring occasionally.

Prepare tomatoes: slice the green tomatoes into 1/2-inch thick rounds (about 6–8 slices from 2 tomatoes). Pat dry with paper towels.

Set up dredging stations: in one shallow bowl whisk together 3/4 cup all-purpose flour, 1 tsp fine salt and 1/2 tsp black pepper. In a second bowl whisk 1 egg with 1/4 cup buttermilk. In a third bowl combine 1/2 cup cornmeal.

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering and a pinch of flour sizzles on contact (about 350°F / 175°C). Oil should be about 1/4-inch deep.

Dredge each tomato slice: coat in seasoned flour (shake off excess), dip into egg-buttermilk, then press into cornmeal to fully coat. Repeat for remaining slices.

Fry tomatoes in batches without crowding for 2–3 minutes per side, until golden brown and crisp. Transfer to a paper towel–lined plate and season lightly with flaky salt. Keep warm in a low oven (200°F / 95°C).

Toast challah: melt 2 tbsp butter in a clean skillet over medium heat. Add 4 slices challah and toast 1–2 minutes per side until golden. Keep warm.

Cook bacon: in a separate skillet over medium heat, cook 6 slices hickory smoked bacon until crisp, 6–8 minutes, turning occasionally. Drain on paper towels and keep warm.

Assemble base: place a generous scoop (about 1 cup) of cheddar grits on each plate. Top each with a toasted challah slice, then a fried green tomato, and a slice or two of bacon (abbreviate or crumble bacon as preferred).

Bring 2 liters water and 2 tsp white wine vinegar to a gentle simmer in a wide shallow pot. Add 1/4 tsp salt. Reduce heat so water is barely moving with small bubbles.

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and gently slide an egg into the center. Poach eggs in batches for 3–3.5 minutes for runny yolks (longer for firmer yolks).

Remove eggs with a slotted spoon, drain briefly on paper towels. Keep warm by placing on a plate in the low oven (200°F / 95°C) or gently resting in warm water until ready to plate.

Prepare a double boiler: bring 1–2 inches of water to a simmer in a saucepan and reduce heat so water is very gently simmering. Use a heatproof bowl (metal or glass) that sits on top of the saucepan without touching the water.

Whisk together 3 egg yolks, 1 tbsp cold water and 1 tbsp lemon juice in the bowl. Place bowl over the simmering water and whisk constantly until mixture thickens slightly and becomes pale and ribbons form when the whisk is lifted (about 2–3 minutes).

Remove bowl from heat. Very slowly, in a thin, steady stream, whisk in the 7 tbsp melted butter until fully incorporated and sauce is thick and creamy. If sauce becomes too thick, whisk in 1 tsp warm water to adjust consistency. Season with 1/2 tsp salt and 1/8 tsp cayenne. Keep warm (not hot) over the still-warm double boiler or in a thermos.

Top each assembled stack (grits + challah + fried green tomato + bacon) with a poached egg.

Spoon 2–3 tbsp hollandaise over each egg, letting some run down onto the tomato and challah.

Garnish with 1 tsp sliced chives per plate, a crack of black pepper and flaky salt to taste. Serve immediately.