Food Network: Paula's Fried Green Tomato and Egg Hollandaise

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Paula's Fried Green Tomato and Egg Hollandaise
Recipe courtesy Paula Deen

Ingredients
3 or 4 large firm green tomatoes
Salt
2 cups vegetable or peanut oil, for deep-frying
1 cup buttermilk
2 cups self-rising flour
6 slices bacon, cut in half and cooked until crisp
6 eggs, poached
Hollandaise sauce, recipe follows

Instructions
Slice the tomatoes 1/4-inch thick. Lay them out in a

shallow baking pan and sprinkle with salt. Place the tomato slices in a colander
and allow time for the salt to pull the water out of the tomatoes, approximately
30 minutes. In a skillet, heat the oil for deep-frying over medium high heat. Dip
the tomatoes into buttermilk, then dredge them in flour. Deep-fry until golden
brown. Keep warm.

Meanwhile, prepare Hollandaise Sauce.

To assemble each serving, place 2 fried tomatoes on a plate. Top with 2 strips of
cooked bacon in a criss-cross fashion. Top bacon with a poached egg, spoon on
Hollandaise Sauce.

Hollandaise Sauce:

2 egg yolks
4 tablespoons cream
2 large tablespoons butter
1/2 lemon, juiced
Pinch salt
Pinch sugar
Chicken broth, optional
1 tablespoon white vinegar

Combine all ingredients in the top of a double boiler, over boiling water. Stir
until thick, approximately 3 minutes; set aside until ready to use. Do not reheat
or cover the pot. Thin, if needed with a little chicken broth. Stir in the
vinegar.