Fried Green Tomato and Bacon Eggs Benedict #PANFAN
Prep time
Cook time
Total time
Fried Green Tomato and Bacon Eggs Benedict #PANFAN
Recipe type: Breakfast
Serves: 4 Servings
  • 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
  • 4 egg Yolks
  • 1 Tablespoon Lemon Juice
  • ½ Cup unsalted butter
  • Dash Cayenne
  • Dash Salt
  • 8 Slices Bacon
  • 8 Eggs
  1. Begin to prepare bacon as you would normally. I found the easiest way to do it with this particular recipe is in the oven.
  2. 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.
  4. In a medium bowl, whisk together egg and buttermilk.
  5. In another medium bowl whisk ¼ cup of flour, P.A.N. cornmeal, salt and pepper.
  6. In a small bowl add remaining ¼ cup flour.
  7. 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.
  8. 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.
  9. 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.
  11. Heat a small sauce pan with about an inch of water to boiling and reduce to simmer.
  12. Melt stick of butter in the microwave.
  13. In a preferably stainless mixing bowl, whisk the egg yolks and lemon juice very quickly until thickened and almost doubled in size.
  14. Place bowl over saucepan with simmering water careful that the bottom of the bowl does not touch the water.
  15. Continuously whisk egg mixture while slowly pouring in the melted butter. Whisk until the sauce is thick and doubled in volume.
  16. Remove from the heat and sprinkle in a dash of cayanne and a dash of salt. Cover and set aside somewhere to keep warm.
  18. 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.
  19. 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.
Recipe by Caleigh's Kitchen at