Fried Green Tomato Benedict (Print View)

Crispy green tomatoes, poached eggs, remoulade, and toasted English muffins create Southern-inspired brunch flavors.

# Components:

→ For the Fried Green Tomatoes

01 - 2 large green tomatoes, sliced into 8 thick rounds
02 - 1/2 cup all-purpose flour
03 - 2 large eggs
04 - 1/4 cup whole milk
05 - 1 cup cornmeal
06 - 1/2 cup panko breadcrumbs
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon smoked paprika
10 - Vegetable oil, for frying

→ For the Remoulade Sauce

11 - 1/2 cup mayonnaise
12 - 1 tablespoon Dijon mustard
13 - 1 tablespoon fresh lemon juice
14 - 1 tablespoon dill pickle relish
15 - 1 teaspoon hot sauce
16 - 1 clove garlic, minced
17 - 2 teaspoons capers, chopped
18 - 1 tablespoon fresh parsley, chopped
19 - Salt and freshly ground black pepper, to taste

→ For Assembly

20 - 4 English muffins, split and toasted
21 - 8 large eggs
22 - 1 tablespoon white vinegar
23 - Fresh chives or parsley, chopped, for garnish

# Directions:

01 - Combine mayonnaise, Dijon mustard, lemon juice, dill pickle relish, hot sauce, garlic, capers, parsley, and a pinch of salt and pepper in a small bowl. Stir well, cover, and chill in the refrigerator until ready to serve.
02 - Arrange three shallow bowls: one with flour, one with eggs beaten with milk, and one with cornmeal, panko breadcrumbs, salt, pepper, and smoked paprika. Coat each tomato slice first in flour, then in the egg mixture, and finally in the cornmeal-panko mixture.
03 - Heat 1/2 inch of vegetable oil in a large skillet over medium heat. Working in batches, fry the breaded tomato slices for 2 to 3 minutes per side until deeply golden and crisp. Transfer to a paper towel-lined plate to drain excess oil.
04 - Bring a large saucepan of water to a gentle simmer and add white vinegar. Crack each egg into a small bowl. Create a gentle swirl in the simmering water and slide each egg in individually. Poach for 3 to 4 minutes for a runny yolk. Remove eggs with a slotted spoon and place on paper towels to drain.
05 - Place two toasted English muffin halves on each plate. Top each muffin half with a fried green tomato slice and one poached egg. Spoon remoulade sauce generously over each stack and finish with freshly chopped chives or parsley.
06 - Present immediately while hot for optimal flavor and texture.

# Expert Advice:

01 -
  • Crispy fried green tomatoes offer a unique tang and texture
  • Perfect for vegetarian brunch lovers
  • Homemade remoulade sauce elevates every bite
  • Easy to batch cook and impresses a crowd
  • Simple enough for home cooks but special enough for guests
02 -
  • High fiber from tomatoes and whole grains
  • Vegetarian friendly brunch for everyone
  • Remoulade can be made ahead
  • 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
03 -
  • Toast the English muffins really well so they hold up under juicy tomatoes and sauce
  • Let the fried tomatoes rest for a moment before assembling so they stay crisp
  • Keep your water just barely simmering for the eggs to ensure perfect soft yolks

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