Paula's Fried Green Tomato and Egg Hollandaise

  • Level: Easy
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 6 servings
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3 or 4 large firm green tomatoes


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 slices bacon, cut in half and cooked until crisp 

6 eggs, poached

Hollandaise sauce, recipe follows

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


  1. 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. 
  2. Meanwhile, prepare Hollandaise Sauce. 
  3. 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:

  1. 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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Paula's Fried Green Tomato and Egg Hollandaise