Southern Eggs Benedict (marketgrow.com)
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Southern Eggs Benedict takes the classic brunch staple and infuses it with the rich flavor of Southern cuisine. This version swaps out the traditional English muffin for fluffy buttermilk biscuits, replaces Canadian bacon with crispy fried green tomato and smoky country ham and tops it off with creamy, slightly tangy Cajun hollandaise sauce. Each bite is a delightful blend of crispy, creamy and savory, making it perfect for a leisurely weekend brunch or special breakfast gathering.
INGREDIENTS
For the Biscuits
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2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup cold butter, cubed
3/4 cup buttermilk
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For the Fried Green Tomatoes
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2 green tomatoes, sliced 1/4-inch thick
1/2 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon Cajun seasoning
1 egg
1/2 cup buttermilk
Vegetable oil for frying
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For Cajun Hollandaise Sauce
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3 large egg yolks
1/2 cup unsalted butter, melted
1 tablespoon lemon juice
1/2 teaspoon Cajun seasoning
Pinch of cayenne pepper
Salt to taste
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For Assembly
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4 large eggs, poached
4 slices country ham, warmed
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INSTRUCTIONS
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1. Prepare the Biscuits
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Preheat the oven to 425¡ãF (220¡ãC).
In a large bowl, combine flour, baking powder, and salt.
Cut in the butter until the mixture resembles coarse crumbs.
Gradually stir in the buttermilk until the dough comes together.
Roll out the dough to 1/2-inch thickness and cut into rounds.
Bake on a parchment paper-lined baking sheet for 12 to 15 minutes or until golden brown.
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2. Make the Fried Green Tomatoes
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Heat 1/2 inch of vegetable oil in a skillet over medium heat.
Mix flour, cornmeal and Cajun seasoning in one bowl. In another bowl, whisk the egg and buttermilk.
Dip each tomato slice in the egg mixture, then coat with the flour mixture.
Fry until golden brown, about 2 to 3 minutes a side. Drain on paper towels.
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3. Prepare Cajun Hollandaise Sauce
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In a heatproof bowl, whisk the egg yolks and lemon juice until thickened.
Place the bowl over a pot of simmering water. Do not let the bowl touch the water.
Slowly drizzle in the melted butter while whisking constantly until the sauce thickens.
Stir in Cajun seasoning, cayenne and salt. Keep warm.
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4. Poach the Eggs
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Bring a medium pot of water to a gentle simmer. Add a splash of vinegar.
Crack each egg into a small bowl and gently slide it into the water.
Cook for 3-4 minutes, then remove with a slotted spoon.
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5. Assemble the Southern Eggs Benedict
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Split the biscuits in half and place a slice of country ham on each bottom half.
Top with a fried green tomato and a poached egg.
Spoon the Cajun hollandaise sauce generously over the top.
Garnish with chopped parsley or chives, if desired, and serve immediately.
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Enjoy your Southern-inspired twist on a brunch classic!
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