Fried Green Tomato Eggs Benedict with Easy Cajun Hollandaise

Fried Green Tomato Benedict with Easy Cajun Hollandaise Recipe

2. Meanwhile, in a blender, blend the sour cream, crema, lime and the chipotle peppers with adobo sauce. Transfer to a dish and set aside. 3. Preheat oven to 350 degrees. 4. In a shallow dish or pie plate, whisk together the flour, salt, corn meal, pepper and cayenne until well combined.

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Place into hot skillet with clarified butter. Sauté until golden brown on both sides, place to the side for later. Slow smoke 6-8 pound Pork Butt over Hickory wood for no less than 8 hours. Once cooled, simply "pull" the pork apart and reserve 4 oz. for the Southern Eggs Benedict. Take egg yolks into a metal bowl and whisk over a double steam.

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Step 7. Slice a firm green tomato into 1/4-inch-thick slices. Soak the slices for 5 minutes in buttermilk. Dredge the slices in yellow or white cornmeal seasoned with salt and pepper. To fry the.

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1. Preheat oven to 425 degrees. Line a half sheet pan with foil extending up and folding over the sides. Pour vegetable oil over top so that there is a thin layer of oil. Place in preheated oven until hot, about 7 minutes. 2. Cut tops and bottoms from tomatoes, then slice each into three ½-inch slices.

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Place in cold water bath (1 quart water and 1 tablespoon salt) for 20 minutes. 6. Make fry batter by combining flour, corn meal, and 1 teaspoon Cajun Rub in bowl. 7. In a separate bowl combine milk and 2 eggs lightly beaten. 8. Heat fry oil to 375 F. 9. Remove tomatoes from water bath and pat dry with paper towels.

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Valerie Bertinelli puts a twist on eggs Benedict with fried green tomatoes (!!!) and a Cajun-inspired hollandaise sauce 襤 Stream more of Valerie's.

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FRIED GREEN TOMATO BLT BENEDICTS. Serves 8. Ingredients: TOMATOES. 1 cup all-purpose flour. 2 tsp salt, divided. 2 tsp Cajun or Creole seasoning. 2 cups panko breadcrumbs. 1 cup buttermilk. 3 large firm green tomatoes, sliced into 1/4-inch slices. Nonstick cooking spray, for the tomatoes. CHEDDAR HOLLANDAISE. 1/2 cup Cabot plain Greek yogurt. 2.

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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.

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Preheat oven to warm setting. Place a cooling rack on top of a baking sheet. Sprinkle both sides of the tomatoes with salt and pepper. Set up an assembly line with the flour in one bowl. Whisk the egg and milk together in another bowl. Combine plain dry bread crumbs and panko bread crumbs together in another bowl.

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To make the fried green tomatoes pour the oil into a cast iron or deep-sided skillet and heat over medium heat. Season the tomato slices with salt on both sides. Put the flour in one dish, the beaten egg in a second dish and stir together the cornmeal and cheese in a third dish. Dip each tomato slice in the flour followed by the egg and finish.

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Stir the water then carefully slip the eggs into the water; cook until the whites are set and the yolk is still runny- 3 to 4 minutes. Transfer to the paper towels and season with salt and pepper. To serve place two slices of fried green tomatoes on half of an English muffin, slightly overlapping each other. Top with a poached egg and drizzle.

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In a medium bowl, combine the flour, some salt and pepper and 2 teaspoons of the Cajun seasoning. Add the tomato slices and toss to coat. Whisk together the milk and eggs in a medium bowl. Combine.

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Steps. In a shallow dish or pie pan, add the flour mixed with 1 teaspoon of salt and 1 teaspoon pepper. In a second shallow dish, whisk together the egg and 1 teaspoon of salt until blended. Spread the panko breadcrumbs in a third shallow dish and mix with remaining teaspoon of salt, pepper and garlic powder.

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Step 2. Preheat the oven to 200°F. Step 3. Slice the tops and bottoms off of the tomatoes and discard. Slice the tomatoes into eight ½-inch-thick slices total. Step 4. In a medium bowl, combine the flour, some salt and pepper and 2 teaspoons of the Cajun seasoning. Add the tomato slices and toss to coat. Step 5.

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Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture. Pour oil/bacon dripping to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack.

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2 slices green tomato, 1/2″ thick. 2 teaspoons butter. 1 teaspoon olive oil. pinch sugar. salt/pepper. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes.