Fried Green Tomato Eggs Benedict

A Southern twist on a classic breakfast dish, featuring crispy fried green tomatoes and a tangy hollandaise sauce.

Ingredients - Serves 4

Dredge the tomato slices in the flour, then the beaten egg, and finally the breadcrumbs.
Heat the vegetable oil in a skillet over medium heat. Fry the tomatoes until golden brown on both sides, then drain on paper towels.
Poach the eggs in simmering water until the whites are set but the yolks are still runny, about 3 minutes.
While the eggs are poaching, make the hollandaise sauce. Melt the butter in a small saucepan, then remove from heat and whisk in the lemon juice and cayenne pepper.
To assemble the eggs benedict, place a slice of Canadian bacon on each English muffin half, followed by a fried green tomato, a poached egg, and a spoonful of hollandaise sauce.
Season with salt and pepper to taste, and serve immediately.