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This Fried Green Tomato Benedict brings Southern charm to your brunch table with layers of crispy fried green tomatoes, jammy poached eggs, toasted English muffins, and a punchy homemade remoulade sauce. It is best served hot for a comforting breakfast or brunch that always wows my guests and reminds me of early summer farmers’ market days.
The first time I made this was for my mom’s birthday brunch and she asked for seconds before anyone else finished their plate. I love seeing how quickly this disappears every time I serve it.
Ingredients
- Green tomatoes: Choose firm unripe green tomatoes for their tartness and sturdy texture
- All-purpose flour: Essential for the base of your breading and key in getting a golden crust
- Large eggs: Needed for both the breading and the poached eggs use freshest possible for ease of poaching
- Whole milk: Makes the egg wash work better
- Cornmeal: Lends a classic Southern crunch choose stone-ground if available
- Panko breadcrumbs: Extra crispy texture use the flakiest you can get for best results
- Kosher salt and ground black pepper: Essential for seasoning at every step
- Smoked paprika: Adds savory depth and a subtle smokiness opt for a high-quality Spanish-type
- Vegetable oil: Choose one with a high smoke point like canola or peanut oil
- Mayonnaise: The base for a creamy piquant remoulade
- Dijon mustard: Adds sharpness and complexity
- Lemon juice: Brightens up the sauce choose fresh squeezed
- Dill pickle relish: Gives a tangy crunch
- Hot sauce: Use your favorite brand for a bit of heat
- Garlic and capers: Together these add layers of savoriness and tang mince the garlic very fine for best flavor
- Fresh parsley: Choose flat-leaf for better flavor washes herbs well before chopping
- English muffins: Use bakery-fresh or toast to just golden for the perfect bite
- White vinegar: Helps keep poached eggs tidy
- Fresh chives or parsley: For a fresh herbaceous finish
Step-by-Step Instructions
- Make the Remoulade Sauce:
- Combine mayonnaise Dijon mustard lemon juice pickle relish hot sauce minced garlic chopped capers parsley and a pinch of salt and pepper in a small bowl. Mix until fully smooth. Cover and refrigerate so the flavors meld while you cook.
- Prepare the Tomato Breading Station:
- Set out three shallow bowls. Fill the first with flour. In the second whisk eggs with whole milk until combined. In the third mix together cornmeal panko breadcrumbs salt pepper and smoked paprika evenly.
- Bread the Tomato Slices:
- Slice green tomatoes into thick rounds about half an inch each. Dredge each slice first in flour dusting off excess then dip in the egg-milk mixture coating well. Finally press into the cornmeal-panko mix making sure every side is well coated.
- Fry the Green Tomatoes:
- Heat about half an inch of vegetable oil over medium in a large skillet. When a pinch of breading sizzles immediately gently slide in tomato slices without crowding. Fry on each side for two to three minutes until golden and crisp. Remove and drain on paper towels.
- Poach the Eggs:
- Bring a saucepan of water to a gentle simmer. Add a splash of white vinegar. Crack each egg into a ramekin then use a spoon to swirl the simmering water. Lower an egg in gently and poach for three or four minutes for runny yolks. Lift out with a slotted spoon and drain on paper towels. Repeat with all eggs.
- Toast and Assemble:
- Toast English muffin halves until just golden. On each plate add two muffin halves. Top each with a fried green tomato then a poached egg. Generously spoon over remoulade sauce and sprinkle with fresh herbs.
- Serve Hot:
- Bring to table while everything is hot for best flavor and texture.
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Fried green tomatoes remind me of visiting my aunt’s homestead where we would pick the tart green tomatoes right off the vine for frying. Every bite of this Benedict brings back those sunny days in her kitchen as we laughed and waited for the crispy slices to cool.
Storage Tips
Store any leftover remoulade sauce in an airtight container in the fridge for up to four days. Fried tomatoes are best eaten fresh but can be kept on a paper towel-lined plate in the fridge and reheated in a hot oven or air fryer to crisp them back up. Poached eggs do not store well so only make what you plan to eat right away.
Ingredient Substitutions
For gluten-free needs use gluten-free breadcrumbs and English muffins. Almond milk or oat milk work in the breading if you do not eat dairy. You can swap the remoulade with a simple lemon-herb yogurt sauce for a lighter touch.
Serving Suggestions
Add sautéed garlicky spinach or a slice of ripe avocado under the fried tomato for even more flavor and nutrition. This dish pairs perfectly with crispy potatoes or a fruity salad on the side and a sparkling mimosa or sweet iced tea.
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Southern Roots
Fried green tomatoes are a Southern favorite usually served as an appetizer or side dish. Bringing them into an Eggs Benedict celebrates both classic American brunch and regional tradition. This dish often gets requested at Southern brunch spots but making it at home feels extra special.
Recipe FAQs
- → How do you keep fried green tomatoes crispy for assembly?
Drain fried tomatoes on paper towels and keep them warm in a low oven until ready to assemble. This prevents sogginess.
- → Can I make the remoulade in advance?
Yes, prepare the remoulade a day ahead and refrigerate. Flavors will deepen as it chills.
- → What’s the secret to perfectly poached eggs?
Use very fresh eggs, add vinegar to gently simmering water, and avoid crowding the pan for clean shapes.
- → Are there gluten-free options for this dish?
Use gluten-free panko, cornmeal, and English muffins to make this dish suitable for gluten-free diets.
- → What can I serve with fried green tomato benedict?
Pair with sautéed spinach, roasted potatoes, or a fresh salad for a well-rounded meal. Sparkling wine complements the flavors.