Teresa's Recipes
Southern-Style Fried Green Tomato Eggs Benedict
Experience a fusion of classic and Southern cuisine in this innovative breakfast dish. Crisp, tangy fried green tomatoes paired with succulent Canadian bacon and perfectly poached eggs, are all nestled on a toasted English muffin. It's all topped off with a velvety, tangy homemade hollandaise sauce, bringing a wonderful balance of flavors to your morning.
Ingredients
- to taste Salt and pepper
- 1/4 teaspoon Cayenne pepper
- 1 tablespoon Lemon juice
- 1/2 cup (for hollandaise sauce) Unsalted butter
- for frying Vegetable oil
- 1 cup Breadcrumbs
- 4, beaten (for egg wash) Eggs
- 1 cup All-purpose flour
- 4 slices Canadian bacon
- 2, split and toasted English muffins
- 4 (for poaching) Eggs
- 4 slices Green tomatoes
Dietary Notes
- Servings: 4
- Dish Type: Breakfast
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 400
- Fat: 22g
- Carbs: 30g
- Protein: 16g
- Sodium: 600mg
- Sugar: 4g
Instructions
- Prepare the tomatoes by first dipping each slice in flour, then in beaten egg, and finally coating them in breadcrumbs.
- Heat vegetable oil in a skillet over medium heat. Fry the breaded tomato slices until they turn a golden brown on both sides. Once done, drain on paper towels.
- In a separate pot, bring water to a simmer. Gently poach the eggs until the whites are firm but the yolks remain runny. This should take about 3 minutes.
- While the eggs are poaching, create the hollandaise sauce. Melt butter in a small saucepan, then remove from heat. Whisk in lemon juice and cayenne pepper until the mixture is smooth.
- To assemble the dish, place a slice of Canadian bacon on each half of the toasted English muffins. Top with a fried green tomato, a poached egg, and a generous spoonful of hollandaise sauce.
- Season with salt and pepper to taste, and serve immediately.
Tips
- To ensure your poached eggs have a nice shape, create a gentle whirlpool in the simmering water before adding the eggs.
- For a lighter option, you could grill the green tomatoes instead of frying them.