Benedict Red Neck

By á-30

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

Preparation

Step 1

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!