Fried Green Tomato Benedict (Print Version)
Crispy fried green tomatoes and poached eggs with zesty remoulade over English muffins deliver bold Southern flavors.
# Ingredients:
→ Fried Green Tomatoes
01 -
2 large green tomatoes, cut into 8 thick slices
02 -
65 grams all-purpose flour
03 -
2 large eggs
04 -
60 millilitres whole milk
05 -
150 grams cornmeal
06 -
30 grams panko breadcrumbs
07 -
1 teaspoon kosher salt
08 -
0.5 teaspoon ground black pepper
09 -
0.5 teaspoon smoked paprika
10 -
Vegetable oil, for frying
→ Remoulade Sauce
11 -
120 grams mayonnaise
12 -
15 grams Dijon mustard
13 -
15 millilitres lemon juice
14 -
15 grams dill pickle relish
15 -
5 millilitres hot sauce
16 -
1 garlic clove, minced
17 -
10 grams capers, chopped
18 -
8 grams fresh parsley, chopped
19 -
Salt and black pepper, to taste
→ Assembly
20 -
4 English muffins, split and toasted
21 -
8 large eggs
22 -
15 millilitres white vinegar
23 -
Fresh chives or parsley, chopped, for garnish
# Steps to Follow:
01 -
In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, pickle relish, hot sauce, garlic, capers, parsley, and a pinch of salt and pepper. Mix well. Cover and refrigerate until serving time.
02 -
Set up three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with cornmeal, panko breadcrumbs, salt, black pepper, and smoked paprika.
03 -
Dredge each tomato slice in flour, dip into the egg mixture, and coat thoroughly with the cornmeal-panko mixture.
04 -
In a large skillet, heat 1 centimetre of vegetable oil over medium heat. Fry the tomato slices in batches for 2–3 minutes per side until golden brown and crisp. Transfer fried tomatoes to a plate lined with paper towels.
05 -
Bring a large saucepan of water to a gentle simmer and add white vinegar. Crack each egg into a separate ramekin. Swirl the water, then gently slide each egg into the simmering water. Poach for 3–4 minutes for soft yolks. Remove with a slotted spoon and set on paper towels to drain.
06 -
Place two toasted English muffin halves onto each serving plate. Top each muffin half with a fried green tomato slice, a poached egg, and a generous spoonful of remoulade sauce. Garnish with freshly chopped chives or parsley.
07 -
Serve immediately while hot. Enjoy the Southern-inspired Benedict fresh from the kitchen.
# Additional Notes:
01 -
For deeper flavor, layer sautéed spinach or a slice of smoked ham beneath the fried tomato, if desired.
02 -
For a gluten-free alternative, substitute gluten-free breadcrumbs and English muffins.
03 -
Pair with sparkling wine or sweet iced tea for a classic Southern brunch experience.