Save Fried Green Tomato Benedict is a Southern brunch favorite that reimagines the classic eggs Benedict with bold ingredients and irresistible layers. Crispy cornmeal-crusted green tomatoes replace Canadian bacon creating a satisfying vegetarian centerpiece while poached eggs and a vibrant remoulade sauce tie everything together atop toasted English muffins. This dish is weekend brunch perfection and a true celebration of Southern comfort food at its finest.
I was inspired to make this after a trip to Charleston when I couldn’t stop thinking about the crunchy green tomatoes paired with creamy sauces. It instantly became my family’s most requested brunch dish especially on lazy Sundays when we want something indulgent yet fresh.
Ingredients
- Green tomatoes: Sliced into thick rounds They add signature tartness and keep their shape well when fried Look for firm ones with unblemished skin
- All-purpose flour: Helps the cornmeal breading stick Choose unbleached for best flavor
- Large eggs: Essential for poaching and breading Pick pasture-raised for rich flavor
- Whole milk: Loosens the egg wash for a light crispy crust Use full-fat for best results
- Cornmeal: Brings classic Southern crunch Try stone-ground for extra texture
- Panko breadcrumbs: Adds extra crispiness Choose Japanese-style for lighter results
- Kosher salt and black pepper: Builds foundational flavor Use freshly ground pepper if possible
- Smoked paprika: Lends subtle smokiness and color Go for Spanish paprika if you can
- Vegetable oil: Neutral frying oil High heat oils like canola or sunflower work well
- Mayonnaise: Creamy base for the remoulade Use a high-quality or homemade version
- Dijon mustard and lemon juice: Brighten and balance the remoulade sauce Choose fresh and zesty
- Dill pickle relish and capers: Bring tang and brininess Opt for finely chopped ingredients
- Hot sauce and fresh parsley: Add depth and freshness Adjust heat to taste
- English muffins: Toasty base for stacking Look for sturdy bakery-style muffins
- White vinegar: Ensures poached eggs are tender and shapely Regular distilled white vinegar is best
- Fresh chives or parsley: Makes a pretty and flavorful garnish Use just before serving for maximum aroma
Instructions
- Make the Remoulade Sauce:
- Bland the mayonnaise Dijon mustard lemon juice pickle relish hot sauce minced garlic capers parsley salt and pepper until thoroughly combined Place covered in the fridge to fuse the flavors while you cook
- Prepare Your Dredging Station:
- Line up three shallow bowls The first with all-purpose flour The second with beaten eggs mixed with milk The third with a blend of cornmeal panko breadcrumbs kosher salt black pepper and smoked paprika
- Dredge the Tomato Slices:
- Lightly coat each slice of green tomato in flour ensuring coverage Dip in egg mixture letting any excess drip off Press into the cornmeal-panko mixture until the entire surface is well coated Set on a platter ready for frying
- Fry the Tomatoes:
- Heat about a half inch of vegetable oil in a heavy skillet over medium heat The oil is ready when a few crumbs dropped in sizzle immediately Slip in the coated tomato slices Fry for two to three minutes per side or until deeply golden and crisp Remove with a slotted spoon and drain on paper towels
- Poach the Eggs:
- Bring a saucepan of water to a gentle simmer and add a dash of white vinegar Crack the eggs into separate ramekins Swirl the simmering water gently then lower each egg in Poach for three to four minutes until the whites are just set and the yolks still soft Remove with a slotted spoon and let them drain briefly
- Assemble the Benedict:
- Lay out toasted English muffin halves on each plate Top with one fried green tomato followed by a poached egg Spoon over a generous dollop of the chilled remoulade Finish with a scatter of fresh chives or parsley
- Serve Immediately:
- Enjoy your creation while the tomatoes are crisp and the eggs perfectly runny
Save The green tomato is my secret favorite here It brings a tangy contrast which is especially memorable from my grandmother’s late summer harvests She always made sure the first green tomatoes picked went straight into the frying pan with a pinch of love.
Storage Tips
Keep leftover fried tomatoes in an airtight container in the fridge for up to two days Reheat in the oven to maintain crispness Do not store assembled Benedict as the layers will soften
Ingredient Substitutions
Try gluten free breadcrumbs and muffins for a no gluten version If you cannot find green tomatoes use firm red tomatoes for a milder taste Substitute Greek yogurt for part of the mayo in the remoulade for a lighter spin
Serving Suggestions
Pair each plate with a crisp sparkling wine or tall glasses of sweet tea A side of fresh fruit or roasted potatoes completes the Southern brunch vibe These Benedicts also make a pretty starter for a brunch buffet
Cultural and Historical Context
Fried green tomatoes are a cherished staple in the American South where cooks made use of unripe tomatoes before the end of the growing season This recipe transforms humble ingredients into a celebratory dish eggs Benedict traces its roots to classic American hotel fare but this Southern version tells a new story
Seasonal Adaptations
Features peak summer green tomatoes Great for late summer brunches Delicious with the last chives or herbs from the garden
Success Stories
Friends still talk about the day I first made this for a birthday brunch The contrast of hot crispy tomatoes with cool sauce caught everyone off guard and almost all the muffins disappeared before noon
Freezer Meal Conversion
Fry and cool the green tomato slices then freeze flat on a tray Once frozen they can be bagged and kept up to a month Bake from frozen until hot and crisp Poached eggs are best made fresh
Save This recipe brings Southern comfort and elegance to any brunch table Try it next weekend for a showstopping and delicious brunch experience
Recipe Questions
- → How do I keep fried green tomatoes crispy?
Drain tomatoes on paper towels immediately after frying and avoid covering them, so steam doesn't soften the coating.
- → Can this be made gluten-free?
Yes, substitute gluten-free breadcrumbs and muffins to keep the Southern flavors while accommodating dietary needs.
- → What's the secret to perfect poached eggs?
Use fresh eggs, add a splash of vinegar to the simmering water, and poach for 3–4 minutes for runny yolks.
- → What sauce goes best with this dish?
Homemade remoulade, with Dijon, lemon juice, hot sauce, and capers, complements the savory, tangy profile perfectly.
- → Can I prepare any components in advance?
Remoulade sauce can be made ahead and stored chilled. Assemble muffins and tomatoes just before serving for optimal texture.