Stuffed Fried Green Tomato Benedict with Benton's Ham

Fried Green Tomato

Green tomato sliced ¼ inch thick, 4 pieces

Noble springs Goat Cheese, ½ cup

Flour, ½ cup

Breadcrumbs, ½ cup

Egg wash, ½ cup

Canola oil, 1 cup

Slice the tomato and coat one side with goat cheese. Coat the tomato in flour, then egg wash, then breadcrumbs.

Heat canola oil in a small sauté pan over medium heat. Cook until golden brown, flip and repeat. Place on paper towel to drain.


Egg yolk, two

Clarified butter, 6 ounces (1 ½ sticks)

Lemon juice, 1 T.

Hot sauce, to taste

Salt, to taste

Whisk egg yolks in a heat resistant bowl over a pot of simmering water for 2 – 3 minutes, being careful not to scramble the egg yolk. Remove from heat and slowly whisk clarified butter into the yolk. After butter is incorporated, add lemon juice and hot sauce.

Fried Green Benny

Fried green tomato, 4 pieces

Eggs, 4

Poaching liquid

Shaved Benton's Ham, 2 ounces

Bread, 4 slices

Bring poaching liquid to a simmer in medium saucepan. Crack egg into separate small bowl, making sure yolk is intact. Carefully pour the egg into poaching liquid. Remove the egg with a slotted spoon and place on a slice of bread. Repeat for four servings.

Layer ham on top of fried tomato and place poached egg on top of the ham.

Top with hollandaise and serve with a side of fresh fruit.

Presented By: Windows on the Park

Date: April 15, 2014


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