Fried Green Tomato Eggs Benedict

A perfectly poached egg drizzled with basil hollandaise on a fried green tomato makes for drool-worthy brunching.


  • For the tomatoes:
  • 1 large green tomato, sliced into 1/4-inch slices
  • 1/2 cup all-purpose flour
  • 3 teaspoons salt, divided
  • 2 teaspoons ground pepper, divided
  • 1 large egg
  • 1 1/2 cups panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 cup avocado oil, for frying
  • For the basil hollandaise:
  • 6 egg yolks
  • 5 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 2 sticks unsalted butter, melted
  • 1 bunch fresh basil leaves, about 16 leaves
  • For serving:
  • 4 large eggs, poached
  • Mashed avocado
  • Bacon slices


  1. For the tomatoes:
  2. In a shallow dish or pie pan, add the flour mixed with 1 teaspoon of salt and 1 teaspoon pepper. In a second shallow dish, whisk together the egg and 1 teaspoon of salt until blended. Spread the panko breadcrumbs in a third shallow dish and mix with remaining teaspoon of salt, pepper and garlic powder.
  3. Working with one tomato slice at a time, dip the tomato slices into the flour to coat evenly, shaking off the excess. Then, dip into the egg mixture, shaking off the excess. Finally, coat the tomato slices in the seasoned panko breadcrumbs, patting firmly to help the breadcrumbs adhere.
  4. Preheat the avocado oil in a cast-iron skillet over medium-high heat. Working in batches, carefully place tomatoes into the heated oil in a single layer. Cook tomato slices on each side until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate.
  5. For the basil hollandaise:
  6. Combine the egg yolks, lemon juice and salt in a blender on high speed for about 5 seconds. With the motor still running, add the butter in droplets through the top of the blender until thickened, about 10 seconds. Add basil and process until just combined.
  7. For serving:
  8. Top each tomato with mashed avocado, 1 slice of bacon and a poached egg. Top with basil hollandaise and garnish with torn basil.