This Fried Green Tomato Eggs Benedict brings the best of bacon and tomato together and puts it over the top with a buttery croissant base and a perfectly poached egg! A drizzle of hollandaise sauce and sprinkling of bacon and paprika completes the meal.
Weekend brunch just got more delicious. Not to mention, when you serve this Fried Green Tomato Eggs Benedict to your family, they will be in awe! It is mesmerising watching the yolk run down over top of the tomato, bacon and croissant!
Making Eggs Benedict recipes are a family affair
Since my son moved back to our home area, we have been having a lot of fun experimenting with recipes. My children love eggs, and they are really into eggs benedict made in many different ways! So, we compiled a list of ideas for eggs benedict and will be sharing them with as we go along!
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The first Eggs Benedict recipe we tried was the Thanksgiving Eggs Benedict. That turned out so well, even Grumpy loved it! Next on our list was the Fried Green Tomato Eggs Benedict. We served it over a croissant that was spread with pimento cheese and crispy bacon, topped with a tomato, poached egg, and hollandaise sauce!
Fried Green Tomatoes almost stole the show
Would you believe I had never eaten a fried green tomato before? Much less a Fried Green Tomato Eggs Benedict! I grew up eating fried squash, but never had a green tomato. Not until the day we first tested this recipe. And, I didn’t know what I was missing all these years! It was absolutely delicious!
When we made this recipe, I didn’t realize I didn’t have cornmeal. My kitchen has basically been a Keto kitchen until the kids arrived home. Due to this, I have brought back in a few ingredients that were non keto, but cornmeal wasn’t one of them. However, I found a cornbread mix in the cupboard, so we went with that! It turned out to be the perfect substitute.
The ingredients you need for Fried Green Tomato Eggs Benedict
Fresh Green Tomatoes: Use a green tomato that is nice and big. The tomato should be big enough to just about reach the edges of the croissant. You should get a total of 8 slices of tomatoes from two green tomatoes.
Buttermilk: I highly recommend not substituting this. I like how thick it is and how it coats the green tomato. However, if you must, you can use light or heavy cream instead.
In a large bowl, Whisk 1 large egg with 1/2 cup of buttermilk. In another bowl, place 1/2 cup flour. If you wish, you can add salt and pepper here. I usually don't feel the need. In a 3rd bowl, place 1/2 cup jiffy cornmeal mix OR cornmeal. Sprinkle with 1/2 tsp cayenne pepper and stir to combine.
Heat a large skillet over medium high heat. Add olive oil to the skillet. Dip a green tomato slice into the flour mixture, lightly coating each side. Next dip into the buttermilk mixture. Lastly, dip into the cornmeal mixture then place in the skillet. Cook until golden brown on each side. Repeat with remaining green tomatoes. Set tomatoes aside and keep warm.
Crumble 1 slice of bacon into small pieces. Set aside. Cut remaining slices of bacon in half.
Place easy croissant half cut side down on the flat side of a griddle pan. Heat until lightly toasted. Remove from heat and arrange on serving plates. Spread 1 tbsp of pimento cheese over top of each grilled croissant, then top with 1 slice of bacon and 1 fried green tomato
Bring a large saucepan filled with about 4 inches of water to almost boiling. Swirl the water to create a vortex and gently drop the eggs, one at a time, into the water. You may need to do this in batches of 4. Poach egg for about 1 minute. Remove with a slotted spoon and gently place on top of the fried green tomato that has already been placed on the croissant.
Spoon 1-2 tablespoons of hollandaise sauce over top of the egg. Garnish with a sprinkle of cayenne pepper, crumbled bacon, and snipped chives.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
As an Amazon Associate, I earn from qualifying purchases.