Fried Green Tomato BLT Benedicts

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Classic eggs benedict is great and all, but have you tried it with fried green tomato, served on Texas toast, and topped with cheddar hollandaise?

Eggs Benedict is the first thing that comes to mind when I hear the word “brunch”. It’s a dish I probably only make in my house once or twice a year and therefore I love ordering it when I go out to brunch. While it’s not overly difficult to make, it requires a bit more mindfulness than just frying up some eggs, bacon, and toast. As someone who needs to eat within 30 minutes of waking up my breakfasts tend to be more on the simpler side, even on the weekends. But every now and I then I will make something special for breakfast (with a bowl of fruit to snack on while I prepare it to ward off the hanger).

My favorite thing about eggs benedict is how versatile it is. The first time I ever had a non-traditional benedict was almost a decade ago and I still never tire of the different types I see in restaurants or those that I come up with on my own. Since I’ve been feeling my Texas-born roots lately (even if I only lived there a few short years early in life), I decided to add some of that flair to a benedict with Texas toast instead of an English muffin, thick-cut bacon instead of Canadian bacon, and a cheddar hollandaise. But wait there’s more! I also added an oven-fried green tomato and microgreens before topping it with a poached egg. So it’s a little BLT and a little Texas eggs benedict.

For the assist in the slam dunk of this recipe was the use of Cabot Greek yogurt to create my easy hollandaise sauce, with a sprinkle of their bacon cheddar to make it cheesy! I also used a small amounts of Dixie Crystals  sugar. Want to win some prizes from our sponsors? After the recipe you will find a Rafflecopter widget to enter! More info about the prizes and sponsors can be found HERE.

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FRIED GREEN TOMATO BLT BENEDICTS

Serves 8

Ingredients:

TOMATOES

1 cup all-purpose flour

2 tsp salt, divided

2 tsp Cajun or Creole seasoning

2 cups panko breadcrumbs

1 cup buttermilk

3 large firm green tomatoes, sliced into 1/4-inch slices

Nonstick cooking spray, for the tomatoes

CHEDDAR HOLLANDAISE

1/2 cup Cabot plain Greek yogurt

2 tsp fresh lemon juice

2 egg yolks

1/2 tsp Dijon mustard

1/4 tsp salt

1/4 tsp Dixie Crystals pure cane sugar

Pinch pepper

Dash hot Tabasco sauce

2 Tbsp shredded Cabot bacon cheddar (or regular cheddar)

EGGS & ASSEMBLY

8 eggs, cracked and placed in individual ramekins

2 oz. microgreens

8 slices of bacon, cooked and cut in half

8 slices of Texas toast, toasted until golden

Directions:

1. Preheat the oven to 375 degrees F. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Set aside.
2. In a large flat bowl or pie plate, whisk together the flour, 1/2 teaspoon of the salt and 1/2 teaspoon of the Cajun seasoning. Put the breadcrumbs into a second pie plate and season with the remaining 1 teaspoon salt and 1 teaspoon Cajun seasoning. Pour the buttermilk into a third pie plate. Pat the tomato slices dry with a paper towel. Dredge them first in the flour mixture, shaking off any excess, then in the buttermilk, and then finally in the panko, patting to coat completely. Place onto the lined sheet pans, spaced about 1 inch apart. Spray the tops lightly with nonstick spray.
3. Bake for about 15 minutes, then flip the tomatoes, spray the tops lightly with nonstick spray, rotate the pans and bake until golden brown, an additional 15 minutes.
4. Meanwhile prepare the hollandaise. In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together the hollandaise ingredients (except the cheddar). Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. In last minute, whisk in the cheddar cheese and whisk until melted through. Set aside.
5. Fill a wide sauce or saute pan with two inches of water. Bring to a gentle simmer and add vinegar. Gently pour eggs into the pan. Cook 3 minutes, then remove carefully with a slotted spoon and let drain.
6. To assemble, divide microgreens, bacon and tomatoes evenly between the 8 slices of toast. Top with one poached egg and drizzle with hollandaise. Serve immediately.

Source: Adapted from my Eggs Benedict Breakfast Tacos and Food Network.

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