Friend Green Tomato Benedict

February 21, 2026

Fried Green Tomato Benedict: A Southern Twist on a Brunch Staple

When we decided to enter the Blackstone Great Griddle Off in 2025, we knew we wanted to create something that would make the voters sit up and take notice. Our love of brunch food runs deep, and our love for southern comfort food runs even deeper, so why not combine the two in the most delicious way possible?

Enter our Fried Green Tomato Benedict: a dish that takes the classic eggs benedict and gives it a Southern makeover that'll have you saying "y'all come back now" after every single bite. Instead of boring English muffins, we're stacking crispy, golden fried green tomatoes that add both substance and that perfect tangy bite that only green tomatoes can deliver.

This recipe is a testament to what happens when you're not afraid to mess with the classics. The result? Pure brunch magic that's guaranteed to impress anyone lucky enough to sit at your table.

What Makes This Benedict Special

Traditional eggs benedict is already pretty fantastic, but by swapping out the English muffin for thick-sliced, panko-crusted fried green tomatoes, we've created something that's both familiar and completely unexpected.

The real game-changer here is our Cajun hollandaise sauce. While classic hollandaise is delicious, our version kicks things up several notches with creole mustard, cayenne pepper, and a touch of paprika. It's got that perfect balance of rich, creamy, and spicy that makes every bite interesting.

And can we talk about those green tomatoes for a minute? Green tomatoes at the end of the season are perfect for this dish, but honestly, we love that firm, tart bite they bring any time of year. The breading gives them an incredible crunch that holds up beautifully under all that gorgeous runny egg yolk.

Ingredients

For the Fried Green Tomatoes:

2 Heirloom Green Tomatoes, sliced thick
1 cup all-purpose flour
2/3 cup cornmeal
1 cup panko breadcrumbs
2 eggs
1/2 cup buttermilk
1 tbsp cajun seasoning (we like Blackstone Bayou Blend)
Avocado Oil for frying

For the Cajun Hollandaise:

3 egg yolks
1 cup salted butter, melted
1/2 lemon, juiced
1 tbsp creole mustard
1 tsp paprika
1tsp cayenne pepper
1 tsp kosher salt

For Assembly:

4 eggs for poaching
8-12 strips Applewood thick-sliced bacon
1 tbsp cajun seasoning (optional, for dusting)

Instructions

Prep the Fried Green Tomatoes:

Set up your breading station with three bowls: Mix flour with 1 tbsp cajun seasoning, 1 tbsp paprika, and 1 tbsp chili powder in the first bowl.
Whisk 2 eggs with buttermilk in the second bowl
combine panko and cornmeal in the third bowl
Slice your green tomatoes into thick slices (about 1/2 inch thick works perfectly)
Dredge each tomato slice in the flour mixture, then egg mixture, then panko mixture. Set aside on a plate.
Heat your griddle to medium-high heat and add avocado oil.
Shallow fry the tomatoes on each side until golden brown and cripsy, about 3-4 minutes per side. Set aside and keep warm.

Make the Cajun Hollandaise:

Separate 3 egg yolks (save those whites for something else!)
In a blender, combine egg yolks and lemon juice. Blend for several seconds.
with the blender running on low, slowly drizzle in the melted butter until the sauce thickens.
Turn off the blender and add creole mustard, cajun seasoning, and kosher salt.
Blend again, add most seasoning to taste. Can also add cajun hot sauce for an extra kick!
Set aside and keep warm

Poach the Eggs:

Bring a pot of water with 2 tbsp white vinegar to a gentle simmer.
Crack each egg into a small bowl or ramekin
Create a whirlpool in the water with a whisk, then gently drop the egg into the center
Poach for about 5 minutes for runny yolks, then remove with a slotted spoon. Repeat for all eggs