Photo: Paula's Fried Green Tomato and Egg Hollandaise Recipe
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
Directions
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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By ellenehavel_130...
Inver Grove Hei...
on September 16, 2010
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First let me say that if I finding green tomatoes in the north is the most random of all things. Once a year at the local farmer's market I can buy great green tomatoes. On my quest to finding a recipe who other would I turn to other then Ms. Paula!! This was sooo good and sweet in taste. My first try at this and it melted in my mouth!!
I turn to all of your recipes for authentic southern style food. This is the real deal.
Now if I could just find a Mother In-law to pass great recipes like yours down from generation to generation that would be even better! Ms. Paula you will have to suffice for now! Thank you!
By daddygramp_11109223
Owensboro, KY
on September 21, 2008
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First made Feb 17 2007. Great recipe.
People from Kentucky get fussy when it comes to fried green tomatoes. This one is great and can be served to any guest.
By Chef #486358
Cartersville, GA
on March 22, 2008
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My family LOVED this for brunch. It is requested every time my in-laws come to visit. We had Paula's Shrimp and Grits the day before and had some left over gravy and used that as well instead of the hollandaise. It was fabulous!!!!!
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