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!
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.
Pimento Cheese: This recipe for Pimento Cheese Tea Sandwiches has a recipe for pimento cheese that we use anytime we are in the mood for it.
Hollandaise Sauce: This is something we usually buy. It is just as easy and delicious to use the mix and takes less time. You will need this to top the egg when plating.
Eggs: You will need an egg for the buttermilk/egg mixture. And, of course, you will need to poach an egg for each benedict. The egg yolk is always the piece de resistance
Tips for making Fried Green Tomatoes
- Cut the tomatoes at least ½ inch thick. You want the tomato to be sturdy and stand up to frying. When the tomato is cooked it should still be firm enough to pick up with your fingers.
- Have the ingredients for dipping the tomatoes into set up in the order you will dip them in.
- Always dip in flour first to coat the tomato. This helps absorb water in the tomato
- Don't be afraid to use the oil when frying the tomatoes. They need this to be crispy.
Adaptations you can make for this recipe
- Swap out the thick cut bacon strips for a few slices of canadian bacon
- Use a toasted english muffin instead of a grilled croissant for the base of the eggs benedict
- If you don't have cornmeal or a cornmeal mix, swap it out for Italian Seasoned Bread Crumbs
What to serve with Fried Green Tomato Eggs Benedict
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Fried Green Tomato Eggs Benedict
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- 4 large croissants , split in half
- 8 slices thick cut bacon , crispy cooked
- 8 large eggs
- 8 slices green tomato , sliced ½ inch thick
- ½ cup buttermilk
- ½ cup cornbread mix
- ½ cup flour
- ½ teaspoon cayenne pepper
- 4 tablespoons olive oil
- 8 tablespoons Hollandaise Sauce
- 8 tablespoons pimento cheese spread
- ¼ cup snipped chives (optional garnish)
- In a large bowl, Whisk 1 large egg with ½ cup of buttermilk. In another bowl, place ½ cup flour. If you wish, you can add salt and pepper here. I usually don't feel the need. In a 3rd bowl, place ½ cup jiffy cornmeal mix OR cornmeal. Sprinkle with ½ teaspoon 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 tablespoon 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.