“I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.”
Though it may not show in most of my recipes, brunch is my absolute favorite meal. Lazy Saturday mornings when I roll out of bed and am no rush to get anywhere. Ok, to be honest, no one “rolls out of bed” with a 3 year old, but the not having to rush anywhere part is mostly true too. I get to take my time to prepare a delicious brunch for my family. Where we get to sip coffee and chow down still in our pajamas. It’s perfect.
Probably one of my preferred brunch meals is eggs benedict. From traditional to a little more creative. I’m from the south, so I really wanted to try and put a more southern spin on eggs benedict. Since I’ve had the opportunity to create recipes using P.A.N. Cornmeal, I’ve really been able to see just how versatile it is. I wanted to do some more culinary exploration with the product since these Empanadas were such a simple process and quite the treat.
I was excited to see that P.A.N. Cornmeal is now available in our local grocer and we are in a smaller market. It’s been making it’s way as a staple in American Kitchens echoing it’s prominent existence in South American dishes. It’s so versatile a variety of dishes and recipes all across the globe. I highly recommend adding it to your next shopping list! I love that it’s certified gluten free as well. Though this particular recipe is not gluten free, you can easily replace the all-purpose flour with gluten free flour and you’re set.
The great thing about this recipe is it replaces the dense and heavy bread with light and fresh green tomatoes. You cut back on the carbs significantly. Using green tomatoes in place of bread really amps up the summer fresh flavor of the dish. Combined with the tart flavor of the lemon in the hollandaise sauce and the savory and crunchy coating of the cornmeal it’s a great balance and taste of freshness. Not to mention, really what better flavor combination is out there than bacon, eggs and tomatoes then you top it all off with a buttery sauce. Winning.
For more unique and tasty recipes using P.A.N. Cornmeal, make sure to check out their Tumblr Page.
- FRIED GREEN TOMATOES
- 1 large egg, lightly beaten
- ½ cup buttermilk
- ½ cup all-purpose flour
- ½ cup P.A.N. White Cornmeal
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 medium-size green tomatoes, cut into ⅓-inch slices
- Vegetable oil for frying
- HOLLANDAISE SAUCE:
- 4 egg Yolks
- 1 Tablespoon Lemon Juice
- ½ Cup unsalted butter
- Dash Cayenne
- Dash Salt
- 8 Slices Bacon
- 8 Eggs
- Begin to prepare bacon as you would normally. I found the easiest way to do it with this particular recipe is in the oven.
- Place bacon on a foil lined baking sheet and into a cool oven. Turn oven onto 425 and bake until desired crispiness. (15-20 minutes depending on oven). Once bacon is done, transfer to a paper lined plate to drain the grease.
- FRIED GREEN TOMATOES:
- In a medium bowl, whisk together egg and buttermilk.
- In another medium bowl whisk ¼ cup of flour, P.A.N. cornmeal, salt and pepper.
- In a small bowl add remaining ¼ cup flour.
- One by one, dredge tomato slices through flour, then egg and buttermilk and lastly in the cornmeal mixture. Set aside on a plate until all have been coated.
- In a deep skillet, heat about ½ inch of oil to 375. Drop tomatoes in a few at a time and cook on both sides 2-3 minutes until golden and starting to brown.
- Remove from oil and set on plate lined with paper towels. Season with salt and pepper. Cover and set aside somewhere they will remain warm.
- HOLLANDAISE SAUCE:
- Heat a small sauce pan with about an inch of water to boiling and reduce to simmer.
- Melt stick of butter in the microwave.
- In a preferably stainless mixing bowl, whisk the egg yolks and lemon juice very quickly until thickened and almost doubled in size.
- Place bowl over saucepan with simmering water careful that the bottom of the bowl does not touch the water.
- Continuously whisk egg mixture while slowly pouring in the melted butter. Whisk until the sauce is thick and doubled in volume.
- Remove from the heat and sprinkle in a dash of cayanne and a dash of salt. Cover and set aside somewhere to keep warm.
- EGGS AND ASSEMBLY:
- In a deep pan with simmering water and about a tablespoon of olive oil, crack eggs one at a time to poach. Allow to cook in simmering water until the eggs are mostly done except for the yolk. Carefully remove with slotted spoon.
- To assemble place 2 fried green tomatoes on a plate. Break 2 pieces of bacon and half and place on top of tomatoes in an X. Carefully put a poached egg on top of each tomato and bacon and drizzle with hollandaise. Finish with extra cayenne and/or salt and pepper.