Red Neck Eggs Benedict


When I ate at Elizabeth’s restaurant a few weeks back in New Orleans, I really enjoyed the duck waffle and praline bacon I had.  But I was let down by a dish I had there called red neck eggs benedict.  Ever since then I’ve been craving a properly made version of this dish, so here it is.  We’ve got a fried green tomato on the bottom, topped with a piece of thinly sliced black forest ham, a poached egg, and hollandaise sauce.  It’s good stuff, and a nice change from the usual English muffin.  Here’s how to do it:

Serves 4

Ingredients:
1/2 lb green tomatoes
1/4 cup flour
1 egg, whisked
1/2 cup panko breadcrumbs
olive oil
1/4 lb thinly sliced black forest ham
4 eggs
chopped parsley, for garnish
hollandaise sauce (I use Tyler Florence’s recipe)

Directions:
Slice the green tomatoes slightly larger than 1/4 inch thick, and set up the flour, egg, and panko in individual bowls.  Season both sides of each tomato slice with salt and pepper.  Heat up a skillet over medium high heat, and in the meantime, bread your green tomato slices by starting in the flour, then dipping in the egg, and dipping in the panko.  Make sure to shake the excess off during each step, that way the breading doesn’t fall off later on.  Once your pan is hot, add enough olive oil to coat the bottom of your skillet, and fry the tomatoes for 2-3 minutes on each side, until golden brown.

Time to poach the eggs.  Bring a large pot of water to a boil, then reduce to a barely bubbling simmer. Crack the eggs into a large spoon, that way you can gently lower the eggs into the water.

Poach each egg for exactly 2 minutes.  Read my How to Properly Poach an Egg post if you haven’t poached eggs in a while.

To assemble the eggs benedict, place the fried green tomato on the bottom, fold up a piece of black forest ham and place it on top, then add the poached egg.  Spoon the hollandaise on top, and sprinkle with some parsley.  Enjoy!

Click here for the printable recipe.

Unrelated note to other wordpress users or ridiculously smart computer people: When I used to comment on other people’s blogs, I used to get an email notification whenever the owner of that blog replied to my comment.  That stopped happening a long time ago, and I’m not sure why.  If anyone has any clues, please let me know!!!  Thank you!

Advertisements
This entry was posted in Breakfast and tagged , , , , , , , , , , , , , , , , , . Bookmark the permalink.

22 Responses to Red Neck Eggs Benedict

  1. What a lovely version of a great dish – I am not much for the muffin and enjoy eggs Benedict most at a friends nursery – he serves it on a rosti with bacon. I can’t wait to try the green tomato base – sounds delicious!
    🙂 Mandy

  2. Your green tomatoes look great. I love this idea. NOLA takes eggs Benedict to a new level. Even though what you ordered was a disappointment, the concept is awesome. Just has to be executed right, as you’ve shown.

  3. alyssa says:

    love the idea of using a fried green tomato instead of an English muffin. I love the food of NO but I have yet to recreate anything as good as what I had there!

  4. daisy says:

    Looks yummy! I’ve never had fried green tomatoes before, but loaded with all these other goodies, they look very inviting.

  5. What aphotograph and I never hear of red neck eggs, but will definitely give it a go.

  6. Colleen M. says:

    I love this idea! I am a huge fan of Eggs Benedict for breakfast and seeing different varieties always makes me want to try it at home. I’m bookmarking this for an upcoming Sunday!

  7. Great idea with the green tomatoes. If I like eggs I would be all over this, looks gorgeous!

  8. Caroline says:

    Absolutely love the idea of substituting the English muffin for fried green tomatoes. I thought that was a hash brown on the bottom the first time I looked at the photo (I was really into that idea as well, ha!) Your hollandaise sauce looks perfect!!

  9. I made such an effort last year to get my hands on green tomatoes and I will again when the season hits. I love them but for some reason the farmers around here only want to sell red ones!
    I have never heard of this dish, but am so glad to have come across it in your blog-it looks delicious. I am saving it for the one fine day I have green tomatoes in the house. Great post.

  10. wow1 I love the variation. For me, it;s hard to beat the good ol’ English muffin – but this is a great substitute. Thanks, Spatula!

  11. For some reason, I never got into eggs benedict, but yours looks simply divine. I might have to give it a try again 🙂

  12. I’ve just printed your recipe, love this idea! Re the computer, I know there is a box to click for follow-up comments, but I don’t do this any more because I don’t get your reply to me, for example, but all comments made forever after by everyone. I also wonder if there is a way to do what you’re asking, it would be great!

  13. jo-lyn says:

    ohman! those look good!! =)

  14. anne says:

    Really great idea of using tomatoes instead of the usual muffins ! Looks sensational , too 😉

  15. That looks fantastic! My boyfriend loves eggs benedict, I’ll have to keep this in mind…

  16. magicofspice says:

    Love the name 🙂 Wonderful idea with the fried green tomato, looks delicious!

  17. I love when restaurant food inspires me to make something and figure it out…plus, usually a homemade version is better! Yours looks great!

  18. Nydia says:

    I like Eggs Benedict‏, I found it so delicious for breakfast, but I have to confess, I could never make the hollandaise sauce, at this point I thinks it’s because our lemon, you know, here is morre like a lime…well, I hope that is the reason…

  19. Ann says:

    This looks absolutely delicious! I’m a HUGE fan of fried green tomatoes and since it has a poached egg on top I am in love!

  20. Beautiful presentation of Eggs Benedict….something I could eat everyday.

  21. mjskit says:

    O.K. Now you definitely have me dying here! You have to know that fried green tomatoes are my favorite guilty pleasure! I never thought of using them as the base of Eggs Benedict, but you can betcha that I’m going to be making these very, very soon. Thanks for sharing!!!! I’m going to be dreaming about these tonight. 🙂

  22. A delicious looking dish!

Enlighten us all with your food thoughts and wisdom =)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s