Fried Green Tomato Eggs Benedictine Recipe

Fried Green Tomato Eggs Benedictine Directions

1. 1

   Prepare the Fried Green Tomatoes

   Slice the green tomatoes into 1/2-inch thick slices. Set up a dredging station with one bowl of all-purpose flour, one bowl with beaten eggs, and one bowl of cornmeal mixed with salt and pepper. Dip each tomato slice first in flour, then in egg, and finally in cornmeal. Heat oil in a skillet over medium heat and fry the tomato slices until golden brown on both sides. Drain on paper towels.

2. 2

   Sauté the Garlic Spinach

   In a skillet, melt 1 tablespoon of butter over medium heat. Add minced garlic and sauté until fragrant. Add the spinach and cook until wilted. Season with salt and pepper. Remove from heat.

3. 3

   Poach the Eggs

   In a saucepan, bring water and vinegar to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and set on a paper towel.

4. 4

   Make the Hollandaise Sauce

   In a bowl, whisk the egg yolks and lemon juice together. Set over a double boiler and whisk continuously while slowly drizzling in melted butter until the sauce thickens. Season with salt and pepper.

5. 5

   Assemble the Dish

   On each plate, place a layer of sautéed spinach, then a fried green tomato slice, a poached egg on top, and drizzle with hollandaise sauce. Serve with breakfast potatoes on the side.