Red Neck Eggs Benedict
Eggs Benedict gets a Southern spin in this copycat recipe inspired by a meal at Elizabeth’s Restaurant in New Orleans. Fried green tomatoes are subbed for the classic English muffin!
When I ate at Elizabeth’s restaurant a few weeks back in New Orleans, I really enjoyed the duck waffle and praline bacon I had. But I was let down by a dish I had there called red neck eggs benedict. Ever since then I’ve been craving a properly made version of this dish, so here it is. We’ve got a fried green tomato on the bottom, topped with a piece of thinly sliced black forest ham, a poached egg, and hollandaise sauce. It’s good stuff, and a nice change from the usual English muffin. Here’s how to do it:
Dredge green tomato slices in egg and panko and pan fry until golden brown.
Poach the eggs in simmering water (see my full post on How to Poach an Egg):
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!
Red Neck Eggs Benedict
Ingredients
- 1/2 lb green tomatoes
- 1/4 cup flour
- 1 egg whisked
- 1/2 cup panko breadcrumbs
- olive oil
- 1/4 lb thinly sliced black forest ham
- 4 eggs
- chopped parsley for garnish
- hollandaise sauce
Instructions
- 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!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
22 Comments on “Red Neck Eggs Benedict”
Love the name 🙂 Wonderful idea with the fried green tomato, looks delicious!
That looks fantastic! My boyfriend loves eggs benedict, I’ll have to keep this in mind…
Really great idea of using tomatoes instead of the usual muffins ! Looks sensational , too 😉
ohman! those look good!! =)
I’ve just printed your recipe, love this idea! Re the computer, I know there is a box to click for follow-up comments, but I don’t do this any more because I don’t get your reply to me, for example, but all comments made forever after by everyone. I also wonder if there is a way to do what you’re asking, it would be great!
For some reason, I never got into eggs benedict, but yours looks simply divine. I might have to give it a try again 🙂
wow1 I love the variation. For me, it;s hard to beat the good ol’ English muffin – but this is a great substitute. Thanks, Spatula!
I made such an effort last year to get my hands on green tomatoes and I will again when the season hits. I love them but for some reason the farmers around here only want to sell red ones!
I have never heard of this dish, but am so glad to have come across it in your blog-it looks delicious. I am saving it for the one fine day I have green tomatoes in the house. Great post.
Absolutely love the idea of substituting the English muffin for fried green tomatoes. I thought that was a hash brown on the bottom the first time I looked at the photo (I was really into that idea as well, ha!) Your hollandaise sauce looks perfect!!
Great idea with the green tomatoes. If I like eggs I would be all over this, looks gorgeous!
I love this idea! I am a huge fan of Eggs Benedict for breakfast and seeing different varieties always makes me want to try it at home. I’m bookmarking this for an upcoming Sunday!
What aphotograph and I never hear of red neck eggs, but will definitely give it a go.
Looks yummy! I’ve never had fried green tomatoes before, but loaded with all these other goodies, they look very inviting.
love the idea of using a fried green tomato instead of an English muffin. I love the food of NO but I have yet to recreate anything as good as what I had there!
Your green tomatoes look great. I love this idea. NOLA takes eggs Benedict to a new level. Even though what you ordered was a disappointment, the concept is awesome. Just has to be executed right, as you’ve shown.
What a lovely version of a great dish – I am not much for the muffin and enjoy eggs Benedict most at a friends nursery – he serves it on a rosti with bacon. I can’t wait to try the green tomato base – sounds delicious!
🙂 Mandy