Fried Green Tomato Benedict* Recipe

Prepare the Fried Green Tomatoes

Slice the green tomatoes into 1/4 inch thick slices. Set up a breading station with three bowls: one with flour, one with buttermilk, and one with cornmeal mixed with salt and pepper. Dip each tomato slice first in flour, then in buttermilk, and finally in cornmeal. Heat vegetable oil in a skillet over medium heat and fry the tomato slices until golden brown on both sides. Drain on paper towels.

Make the Pimento Cheese

In a bowl, combine shredded cheddar cheese, softened cream cheese, diced pimentos, mayonnaise, garlic powder, and salt. Mix until smooth and creamy. Refrigerate until ready to use.

Prepare the Chow Chow

In a saucepan, combine chopped green tomatoes, onions, bell peppers, vinegar, sugar, and salt. Bring to a boil, then reduce heat and simmer for 30 minutes. Allow to cool and store in the refrigerator.

Make the Hollandaise Sauce

In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over simmering water and whisk continuously until the mixture thickens. Slowly drizzle in melted butter while whisking until fully combined. Season with salt.

Prepare the Confit Pork Belly (optional)

Salt the pork belly and let it rest for an hour. Place it in a baking dish, add herbs, cover with foil, and cook at a low temperature (200°F) for 6-8 hours until tender. Allow to cool, then slice.

Poach the Eggs

Bring water to a simmer in a saucepan. Add vinegar. Crack each egg into a small bowl, then gently slide into the simmering water. Cook for 3-4 minutes until whites are set. Remove with a slotted spoon.

Assemble the Benedict

On a plate, stack a fried green tomato slice, a dollop of pimento cheese, a poached egg, a spoonful of chow chow, and drizzle with hollandaise sauce. Optionally, add a slice of confit pork belly on top. Serve immediately.