Fried Green Tomato Eggs Benedict Recipe
Housemade crawfish joule sauce.
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Ingredients
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Poached Eggs
Fried Green Tomatoes
Crawfish Joule Sauce (Housemade)
Assembly & Bread
Method
Fried Green Tomatoes
- 1
Prepare Tomatoes
Slice each green tomato into 1/2-inch thick rounds. Pat slices dry with paper towels and season both sides lightly with 1/2 tsp salt and a pinch of black pepper.
- 2
Set Up Dredging Station
Place flour in one shallow bowl. Whisk buttermilk with 2 eggs in a second bowl until smooth. In a third bowl combine cornmeal, panko, smoked paprika, cayenne, remaining 1/2 tsp salt, and 1/2 tsp black pepper.
- 3
Dredge and Chill
Dredge each tomato slice first in flour (shake off excess), then dip into the buttermilk-egg mixture, then press into the cornmeal-panko mixture to coat thoroughly. Place coated slices on a wire rack and chill in the refrigerator for 10–15 minutes to set the breading.
- 4
Fry Tomatoes
Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch and heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 30–45 seconds. Fry the tomato slices in batches, 2–3 minutes per side, until golden brown and crisp. Avoid crowding. Transfer to a paper towel–lined baking sheet and season immediately with a pinch of salt. If desired, finish with 2 tbsp butter in the pan and briefly baste the slices for extra flavor.
Crawfish Joule Sauce (Housemade)
- 5
- 6
Build Flavor
Stir in the tomato paste, cajun seasoning, paprika, and 1/4 tsp cayenne. Cook, stirring, 1–2 minutes to deepen the tomato paste's flavor.
- 7
Deglaze & Simmer
Add 60 ml white wine (or seafood stock) to deglaze the pan, scraping up any browned bits, and simmer until reduced by half, about 2–3 minutes.
- 8
Finish Sauce
Reduce heat to low and stir in 120 ml heavy cream. Add the drained crawfish tails, Worcestershire, lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer gently 2–3 minutes just to heat the crawfish through and meld flavors. Stir in chopped parsley. Taste and adjust seasoning with salt, pepper or more lemon if desired. Keep warm on very low heat while you poach eggs.
Poached Eggs
- 9
Heat Poaching Water
Bring about 2 liters of water to a gentle simmer in a shallow wide pan. Add 2 tbsp white vinegar and 1 tsp salt. Reduce heat so the water is barely moving—gentle swirls only.
- 10
Poach Eggs
Crack eggs individually into small ramekins. Create a gentle whirlpool in the water with a spoon and slip one egg in at a time (or two at a time if your pan allows). Poach eggs for 3–3.5 minutes for runny yolks or 4 minutes for slightly firmer yolks. Remove with a slotted spoon, draining well on paper towels. Keep warm in a shallow bowl lined with a kitchen towel in a warm spot or in warm (not hot) water briefly.
Assembly
- 11
- 12
Plate
Place one toasted English muffin half on each plate. Top each with a hot fried green tomato slice. Spoon a generous 2–3 tablespoons of warm crawfish joule sauce over the tomato (reserve some sauce for the table if desired). Carefully set a poached egg atop each sauced tomato.
- 13
Garnish & Serve
Spoon another tablespoon of sauce around the egg if desired, sprinkle with chopped chives, and a little extra parsley. Serve immediately with lemon wedges on the side to squeeze over the eggs if liked.