Paula's Fried Green Tomato and Egg Hollandaise

Total Time:
1 hr
30 min
30 min

6 servings

  • 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
  • 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.

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