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.