Fried Green Tomato Benedict

Do you still have a green tomato or two on your vines? I did. Problem is, once the weather starts to cool, those things don’t ripen. You can put them in the window sill and eventually the color will turn, but I don’t think the tomatoes taste as good as those that ripen on the vine. So what to do with all those green tomatoes?

You can pickle them. I love pickled green tomatoes with a little seasoned salt. And you can fry them. We’ve all heard of fried green tomatoes.

Or you can use them as the base of a delicious eggs Benedict – low carb too!

Here’s How to Do it:

Start by taking those emerald beauties and slicing them up. I used various sizes. You don’t need large a single large slice.

Heat the olive oil in the pan and sear the tomatoes on both sides. Set them aside.

Add the corned beef to the pan and cook it until it starts to crisp around the edges.

Next you make the sauce. In a small sauce pan melt the butter. Then whisk the cream, Dijon, white pepper and butter together. Simmer for about 5 minutes.

While that part of the sauce is simmering, poach the eggs. Fill a sauce pan with salted water and bring to a boil. Place the egg in a small bowl and s-l-o-w-l-y slip the egg into the boiling water. Let it cook until the white is completely firm. Carefully remove the egg with a slotted spoon and set aside. Keep cooking all the eggs this way. (You can also use an egg poacher).

Now you’re about ready to serve. Remove the sauce from the heat and whisk in the egg yolk. Return it to a low heat and simmer for 3-5 more minutes, whisking constantly, until it is a thickened sauce.

Place tomatoes on the plate.

Top with corned beef, an egg, and 2-3 Tablespoons of the sauce.

Serve hot! Welcome fall deliciousness!

5 from 1 vote

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Fried Green Tomato Benedict with Dijon Sauce

Do you still have tomatoes on your vines? Here is a delicious way to use them. Create a base for you eggs benedict with the tomatoes. Top that with corned beef and an egg - and a dijon cream sauce - It's so good!

Course: Breakfast

Cuisine: American

Keyword: corned beef, dijon, dijon sauce, fried, green tomato, poached egg

Servings: 4 people

Author: HelenFern

Ingredients

Dijon Sauce

• 1 cup heavy cream
• 3 Tablespoons Dijon mustard
• 1/4 teaspoon ground white pepper
• 1 Tablespoon butter
• 1 egg yolk

The Rest of the Dish...

• 4 whole, large eggs
• 1/2 pound corned beef, sliced thin
• Green tomatoes - enough for four plates - sized may vary

Instructions

The Sauce

1. Start the sauce first. In a small sauce pan melt the butter. Then whisk the cream, dijon, white pepper and butter together. Simmer for about 5 minutes. 

2. Just before you're ready to serve, remove the sauce from the heat and whisk in the egg yolk. Return it to a low heat and simmer for 3-5 more minutes, whisking constantly, until it is a thickened sauce.

The Rest of the Dish...

1. Start by taking those emerald beauties and slicing them up. I used various sizes. You don't need large slices.

2. Heat the olive oil in the pan and sear the tomatoes on both sides. Set them aside.

3. Add the corned beef to the pan and cook it until it starts to crisp around the edges.

4. Next, poach the eggs. Fill a sauce pan with salted water and bring to a boil. Place the egg in a small bowl and s-l-o-w-l-y slip the egg into the boiling water. Let it cook until the white is completely firm. Carefully remove the egg with a slotted spoon and set aside. Keep cooking all the eggs this way.

5. Now you're about ready to serve. (This is where you finish off the sauce)

   Place tomatoes on the plate, top with corned beef, an egg, and 2-3 Tablespoons of the sauce.

   Serve hot! Welcome fall deliciousness!

© Copyright 2018 The Lazy Gastronome

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