Fried Green Tomato Eggs Benedict with Blender Cajun Hollandaise

I have had a food crush on Fried Green Tomatoes for about two decades now, ever since I first saw them being fried up in the movie with the same name. They are something I patiently wait for every single year because Fried Green Tomatoes are an end of summer thing. Once the temperatures start to cool just a little bit and the tomatoes are big and firm but not turning red that is the best time to make Fried Green Tomatoes, and it’s finally here!

I have had Fried Green Tomatoes many ways: by themselves, in grilled cheese sandwiches and on BLTs. But this decadent Fried Green Tomato Eggs Benedict with Blender Cajun Hollandaise is by far my favorite way to enjoy them.

It combines all of the deliciousness of fried green tomatoes with everyone’s favorite brunch entree.

Crispy tomato? Check. Perfectly poached egg? Check. Easy, buttery, delicious hollandaise with a kick? Check!

That’s right I said easy hollandaise. Hollandaise used to be one of those sauces that I stayed away from. I always thought that it was too much work. Too hard to make. That was before I learned how easy it is to make in the KitchenAid® Diamond Blender.

With some eggs, melted butter, lemon juice and Cajun seasoning, you can have this lovely hollandaise sauce ready in mere minutes.

Fried Green Tomato Eggs Benedict with Blender Cajun Hollandaise

Makes 2-4 servings

INGREDIENTS

For the Fried Green Tomatoes

2 large, firm green tomatoes, sliced into 1/4 inch slices
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup all-purpose flour
1 egg
1/2 cup milk
1 cup plain dry bread crumbs
1 cup panko bread crumbs
2 – 3 tablespoons bacon grease (or other oil for frying)

For the Poached Eggs

4 cups water
splash of distilled vinegar
4 eggs

For the Blender Cajun Hollandaise

1/2 cup butter
3 egg yolks
1 tablespoon lemon juice
1/2 teaspoon Cajun seasoning
1 tablespoon chopped parsley (optional)

DIRECTIONS

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.

Dip each tomato in the flour, then the egg/milk mixture and then the bread crumbs until coated. Repeat until all tomatoes are coated.

Heat bacon grease in a skillet over medium heat. Drop a couple bread crumbs into the grease and if it sizzles it is ready. Fry tomatoes, in batches until necessary, until golden on each side, about 3 minutes.

Transfer fried green tomatoes to cooling rack, sprinkle lightly with salt and place in the warm oven until ready to use.

To make the hollandaise, melt the butter over medium heat until it becomes foamy. Combine egg yolks, lemon juice and Cajun seasoning in a KitchenAid® Diamond Blender. Blend at medium-high speed until it lightens in color, about 30 seconds. Lower the blender speed to low and slowly drizzle in the melted butter and blend until the mixture becomes smooth and creamy, about 2 minutes.

Place blender in a bowl of lukewarm water to keep the hollandaise sauce warm while you poach the eggs.

To poach the eggs, heat water in a large skillet just until simmering. Add in a splash of vinegar. Working with just one egg, crack it into a small bowl. Hold the bowl just above the hot water and gently slide the egg in. Use a spoon to nudge the egg whites closer to the yolk so that they stay together. Keep the water at a simmer and repeat with remaining eggs. Turn off heat. Cover and let sit for 4 minutes or until the egg whites are cooked and the yolk is still soft. Use a slotted spoon to remove the eggs from the water.

To assemble the eggs benedict, place 2 fried green tomatoes on top of each other. Top with one egg. Spoon hollandaise over the top. Top with chopped parsley if desired. Serve.