Food & Drink

May 29, 2012

Southern-Style Eggs Benedict

Southern-Style Eggs Benedict

Southern-Style Eggs Benedict


8 strips applewood smoked bacon, fried until crispy

Fried green tomatoes:

Canola oil for frying

8 slices green tomato, sliced

¼-inch thick

Salt, ground black pepper

½ cup all-purpose flour

2 cups buttermilk

2 cups yellow cornmeal

Pimento cheese:

3 ounces cream cheese

2 cups shredded sharp cheddar

½ cup mayonnaise

3 tablespoons pimentos, diced

Eggs: Water

2 tablespoons white distilled vinegar

4 whole eggs

Hollandaise sauce

3 egg yolks

1 teaspoon water

¾ cup warm clarified butter

½ teaspoon kosher salt

2 teaspoons fresh lemon juice

1/8 teaspoon cayenne pepper

1 tablespoon chives, minced


Fried green tomatoes: In a deep fryer, preheat oil to 350 degrees. Season tomatoes on both sides with salt and pepper. Place all-purpose flour in a shallow dish. In another dish, add the buttermilk. In another dish, add the cornmeal. Dredge tomatoes through the flour, then the buttermilk and then through the cornmeal. Add dredged tomato slices to the fryer a few at a time, so they cook evenly, about two to three minutes. Drain on paper towels and set aside.

Pimento cheese: Using an electric mixer, beat softened cream cheese until smooth and fluffy. Add the cheddar cheese, mayonnaise and finely diced pimentos and beat until well blended. Season to taste with salt and pepper.

Poached eggs: In a 10-inch, nonstick skillet, pour enough water to measure no less than 1½ inches, place over high heat, and bring to 190 degrees. Add the vinegar. Crack each egg into a custard cup and gently lower each egg into the water. Cook for 4½ minutes, adjusting the heat to maintain the temperature. Remove the eggs with a slotted spoon, one at a time, to a tea towel-lined plate.

Hollandaise sauce: Fill a large saucepan with water 1-inch deep and bring to a simmer over medium heat. Once simmering, reduce the heat to low. In a medium mixing bowl, add yolks and 1 teaspoon water and whisk until mixture lightens in color, about one to two minutes. Place the mixing bowl with the yolks over the saucepan of simmering water and whisk constantly for three to five minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon. Gradually add the warm clarified butter while whisking vigorously until all of the butter is incorporated. Add salt, lemon juice, cayenne pepper and chives. Reserve to the side in a warm place.

Place 2 slices of fried green tomatoes on a plate. Top with 2 slices of crispy bacon strips, followed by a spoonful of pimento cheese. Gently place 1 poached egg on top and finish with a spoonful of the hollandaise.

Entire recipe: 1,343 calories; 33 grams protein; 33 grams carbohydrates; 122 grams fat (50 saturated); 574 milligrams cholesterol; 1,167 milligrams sodium; 3 grams fiber; 80 percent calories from fat.

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