Fried Green Tomato Benedict Recipe
Make Fried Green Tomato Benedict Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fried Green Tomatoes
Poached Eggs
Hollandaise Sauce
Assembly & Garnish
Method
Fried Green Tomatoes
- 1
Prepare tomatoes
Wash and dry tomatoes. Slice each tomato into 1/2-inch thick rounds. You should get about 8 slices from 4 tomatoes.
- 2
Set up dredging stations
Place the flour in a shallow bowl and season with 1/2 tsp salt and 1/4 tsp black pepper. In a second bowl, whisk the 2 eggs with 1/2 cup buttermilk until smooth. In a third bowl, combine cornmeal, breadcrumbs, remaining 1/2 tsp salt, remaining 1/4 tsp black pepper, and smoked paprika.
- 3
Coat tomatoes
Working one slice at a time: dredge a tomato slice in the seasoned flour, shake off excess, dip into the egg-buttermilk mixture, then press into the cornmeal-breadcrumb mixture to fully coat. Place coated slices on a wire rack and let rest 5 minutes to set the coating.
- 4
Fry
In a large skillet, add about 1/4 to 1/2 inch of vegetable oil (approximately 1 cup) and heat over medium-high until oil registers 350°F (175°C) or a small breadcrumb sizzles and browns in about 10–15 seconds. Fry tomato slices in batches without crowding, 2–3 minutes per side, until golden brown and crisp. Transfer to a paper towel-lined plate or wire rack and season lightly with a pinch of salt. Keep warm in a low oven (200°F / 95°C) while you poach eggs and finish sauce.
Poached Eggs
- 5
Heat water and prepare
Bring 2 liters of water to a gentle simmer in a wide, shallow saucepan. Add 1 tablespoon white vinegar and 1/2 tsp salt. Do not let the water boil vigorously; maintain a gentle simmer with small bubbles.
- 6
Poach eggs
Crack one egg into a small cup. Create a gentle whirlpool in the water with a spoon and carefully slip the egg into the center. Poach for 3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer yolk. Remove with a slotted spoon and briefly blot on a paper towel to remove excess water. Repeat with remaining eggs, using fresh cups and gently reheating the water between eggs if needed. Keep eggs warm in a bowl of warm water if not assembling immediately.
Hollandaise Sauce
- 7
Clarify butter
Melt 6 tablespoons unsalted butter in a small saucepan over low heat until fully melted and the solids settle. Keep warm but do not let it brown. You can skim off foam if desired, or use whole melted butter.
- 8
Whisk yolks
In a heatproof bowl (or the top of a double boiler) whisk 3 egg yolks with 1 tablespoon lemon juice and 1/2 teaspoon Dijon mustard until slightly thickened.
- 9
Temper and emulsify
Set the bowl over (but not touching) simmering water and whisk constantly. Very slowly drizzle warm melted butter into the yolk mixture in a thin, steady stream while whisking vigorously to create an emulsion. Continue until sauce is thickened and glossy. If sauce becomes too thick, whisk in 1 teaspoon warm water at a time to loosen. Remove from heat and season with 1/4 tsp salt and 1/8 tsp cayenne pepper. Taste and adjust lemon or salt as needed. Keep warm (over lukewarm water or in an oven at the lowest setting) until assembly.
Assembly & Garnish
- 10
Toast English muffins
Split the 2 English muffins and toast until lightly golden. Spread 1/2 tablespoon butter on each half and keep warm.
- 11
Build Benedict
Place two toasted English muffin halves on each plate. Top each half with one or two fried green tomato slices (depending on size) so there are four stacks total (two per serving). Carefully place one poached egg on top of each tomato stack.
- 12