Fried "Green" Tomato Benedict on the Blackstone | The Ultimate Brunch Dish with a Cajun Twist

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining tanginess.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often more affordable.

hollandaise sauce

🥗Healthier: avocado sauce

💰Cheaper: mayonnaise

Avocado sauce is creamy and healthier, while mayonnaise is a budget-friendly alternative.

Add egg yolks to a blender.

Squeeze in the juice of half a lemon.

Gradually add melted butter while blending on low until combined.

Add Creole seasoning and Louisiana hot sauce to the hollandaise sauce and mix well.

Season flour with Creole seasoning in a bowl.

Prepare panko breadcrumbs in another bowl.

Dredge each tomato slice in the seasoned flour, dip in egg wash, and coat with panko breadcrumbs.

Heat cooking oil in a skillet for shallow frying.

Fry the coated tomato slices one at a time until crispy, about 3-4 minutes per side.

Remove fried tomatoes from the skillet and let them cool.

Cook bacon on the griddle until crispy, then remove and let it rest.

In a pot of simmering water, add a teaspoon of vinegar.

Create a whirlpool in the water and gently drop in the egg to poach.

Simmer the egg for about 2-3 minutes until the whites are set and yolk is runny.

Assemble the dish by spreading hollandaise sauce on the bottom of a plate.

Layer with fried tomatoes, criss-cross bacon, and poached egg on top.

Drizzle more hollandaise sauce over the poached egg.

Garnish with chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens