Southern Eggs Benedict
Indulge in a Southern twist on a classic brunch favorite with this Southern Eggs Benedict recipe, a true celebration of comforting flavors and regional flair. Fluffy buttermilk biscuits take the place of traditional English muffins, while crispy, golden fried green tomatoes add a tangy crunch beneath perfectly poached eggs. Drizzled with a luxuriously smooth homemade hollandaise sauce with a hint of cayenne, this dish strikes the perfect balance of richness and zest. Ready in under an hour, it’s an impressive yet approachable recipe for a weekend brunch or special occasion. Serve this Southern delight with a sprinkle of paprika for a pop of color, and let your guests savor every delicious bite! Keywords: Southern Eggs Benedict, buttermilk biscuits, fried green tomatoes, poached eggs, homemade hollandaise sauce.
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Recipe Information
Ingredients
- 4 Buttermilk biscuits
- 2 Green tomatoes
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 Eggs
- 0.5 cup Milk
- 1 cup Vegetable oil
- 1 tablespoon White vinegar
- 0.5 cup Unsalted butter
- 1 tablespoon Lemon juice
- 0.25 teaspoon Cayenne pepper
- 0.25 teaspoon Paprika (optional)
Instructions
Preheat the oven to 375°F (190°C) and warm the buttermilk biscuits according to the package instructions (or bake fresh biscuits if preferred).
Slice the green tomatoes into 1/4-inch thick slices.
In a shallow bowl, whisk together the flour, cornmeal, salt, and black pepper.
In another bowl, whisk 2 eggs with the milk to make an egg wash.
Dip each tomato slice into the flour mixture, then into the egg wash, and back into the flour mixture to coat completely.
Heat the vegetable oil in a large skillet over medium heat. Fry the coated tomato slices in batches for 2-3 minutes per side, until golden and crispy. Transfer to a plate lined with paper towels to drain.
Bring a large pot of water to a gentle simmer and add the tablespoon of white vinegar. Crack the remaining eggs (6) into individual small bowls.
Carefully slide each egg into the simmering water and poach for 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain.
To make the hollandaise sauce, melt the butter in a small saucepan until fully melted but not browned. In a blender, combine the lemon juice, pinch of salt, a pinch of cayenne pepper, and 2 egg yolks. Blend briefly to combine.
With the blender running on low speed, slowly drizzle in the melted butter until the sauce is thick and creamy. If the sauce becomes too thick, add a teaspoon of warm water to loosen it. Keep the sauce warm.
To assemble, slice the warm biscuits in half and place them cut-side up on plates. Top each biscuit half with a fried green tomato slice, then a poached egg.
Spoon hollandaise sauce generously over the top. Sprinkle with a pinch of paprika, if desired, and serve immediately.
Nutrition Facts
Calories |
4552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.4 g | 440% | |
| Saturated Fat | 92.6 g | 463% | |
| Polyunsaturated Fat | 134.5 g | ||
| Cholesterol | 1623 mg | 541% | |
| Sodium | 5132 mg | 223% | |
| Total Carbohydrate | 296.4 g | 108% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 28.6 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 9.5 mcg | 48% | |
| Calcium | 442 mg | 34% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 1498 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
