Fried Green Tomato Benedict (Print Version)

Crispy fried green tomatoes and poached eggs with zesty remoulade over English muffins deliver bold Southern flavors.

# What You’ll Need:

→ 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

# How to Make It:

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 Tips::

01 -
  • Crispy and creamy textures in every bite
  • Bold tangy flavors thanks to house-made remoulade
  • Hearty enough for brunch yet special for celebrations
  • Vegetarian but filling and satisfying
  • All ingredients are easy to find at most grocery stores
02 -
  • Rich source of protein and fiber
  • Great for brunch buffets or special mornings
  • Customizable with gluten-free or dairy-free swaps
03 -
  • Dredge tomatoes evenly for the crispiest crust on every bite
  • Use the vinegar swirl method for tidy beautifully poached eggs
  • Let the remoulade rest in the fridge while you cook so flavors meld completely

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