Red Neck Eggs Benedict

Red Neck Eggs Benedict requires around 45 minutes from start to finish. This dairy free recipe serves 2 and costs $3.48 per serving. One serving contains 600 calories, 30g of protein, and 38g of fat. If you have panko breadcrumbs, olive oil, eggs, and a few other ingredients on hand, you can make it. It works well as a rather expensive main course. 155 people have made this recipe and would make it again. It is brought to you by Fifteen Spatulas. With a spoonacular score of 76%, this dish is good. Similar recipes are Eggs Benedict with Avocado and Roasted Red Pepper, Eggs Benedict Deviled Eggs, and Eggs Benedict.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

Slice the green tomatoes slightly larger than 1/4 inch thick, and set up the flour, egg, and panko in individual bowls. Season both sides of each tomato slice with salt and pepper. Heat up a skillet over medium high heat, and in the meantime, bread your green tomato slices by starting in the flour, then dipping in the egg, and dipping in the panko. Make sure to shake the excess off during each step, that way the breading doesn't fall off later on. Once your pan is hot, add enough olive oil to coat the bottom of your skillet, and fry the tomatoes for 2-3 minutes on each side, until golden brown.Time to poach the eggs. Bring a large pot of water to a boil, then reduce to a barely bubbling simmer. Crack the eggs into a large spoon, that way you can gently lower the eggs into the water.Poach each egg for exactly 2 minutes. Read my How to Properly Poach an Egg post if you haven't poached eggs in a while.To assemble the eggs benedict, place the fried green tomato on the bottom, fold up a piece of black forest ham and place it on top, then add the poached egg. Spoon the hollandaise on top, and sprinkle with some parsley. Enjoy!

 

Step by step:

1. Slice the green tomatoes slightly larger than 1/4 inch thick, and set up the flour, egg, and panko in individual bowls. Season both sides of each tomato slice with salt and pepper.

2. Heat up a skillet over medium high heat, and in the meantime, bread your green tomato slices by starting in the flour, then dipping in the egg, and dipping in the panko. Make sure to shake the excess off during each step, that way the breading doesn't fall off later on. Once your pan is hot, add enough olive oil to coat the bottom of your skillet, and fry the tomatoes for 2-3 minutes on each side, until golden brown.Time to poach the eggs. Bring a large pot of water to a boil, then reduce to a barely bubbling simmer. Crack the eggs into a large spoon, that way you can gently lower the eggs into the water.Poach each egg for exactly 2 minutes. Read my How to Properly Poach an Egg post if you haven't poached eggs in a while.To assemble the eggs benedict, place the fried green tomato on the bottom, fold up a piece of black forest ham and place it on top, then add the poached egg. Spoon the hollandaise on top, and sprinkle with some parsley. Enjoy!

Nutrition Information:

covered percent of daily need