Rise and shine: It’s perfectly poached eggs oozing liquid sunshine all over two crispy cornmeal-battered fried green tomatoes topped off with a glorious crabmeat-infused hollandaise, and all served up with a bowl of creamy Gouda grits. It’s weekend brunch in Acadiana.
Oh yeah! Poached Eggs over Fried Green Tomatoes. (All photos credit: George Graham)
Once I decided to create this spectacular dish in my kitchen, I set out to make it as easy as possible. I mean who wants to slave away in a hot kitchen on the weekend. Poaching eggs is simple enough, but don’t forget the vinegar in the water to keep the whites together. And please use plain white vinegar instead of infused or flavored vinegar.
And the fried green tomatoes recipe is a straightforward 1-2-3 breading of flour, buttermilk, and cornmeal combination. The tricky party is the sauce, and unlike the traditional French technique, I use a quick blender method for making hollandaise; give it a try and see how easy this sauce can be.
Ahh, if every Saturday morning could be this delicious.
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1 stick unsalted butter, melted
- Pinch of kosher salt
- Pinch of cayenne pepper
- ½ cup white lump crabmeat
- 2 cups all-purpose flour
- 1 tablespoon cayenne pepper
- 1 large egg
- 1 cup buttermilk
- Dash of hot sauce
- 2 cups yellow cornmeal
- 2 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here
- 1 cup peanut oil
- 2 large green tomatoes, sliced into 4 (1/2-inch-thick) rounds
- 2 cups packaged stone-ground grits
- Chicken stock
- 1 cup half and half, plus more if needed
- 1 cup grated smoked Gouda cheese
- Kosher salt
- White pepper
- 2 tablespoons grated Parmigiano-Reggiano cheese
- Water, for boiling
- 2 teaspoons white vinegar
- 4 large eggs
- ½ cup diced green onion tops
- Fresh fruit, for garnish
- In a blender container, add the egg yolks and lemon juice and pulse until the mixture quickly lightens in color and is combined.
- Turn the blender to low, remove the cover, and slowly drizzle in the melted butter. Once the butter is combined and the sauce thickened, add a pinch of salt and cayenne to taste. Pour the sauce into a bowl, fold in the crabmeat, and gently stir to combine. Keep warm for serving.
- Add the flour to a shallow bowl and blend in the cayenne.
- In another bowl, whisk one egg with the buttermilk and a dash of hot sauce and set aside.
- Blend the cornmeal with the Cajun seasoning in a shallow pan and set aside. In three different stations, line up the flour, egg mixture, and cornmeal.
- In a cast-iron skillet over medium heat, add the peanut oil and bring to 375ºF. Coat each tomato slice in flour and shake off the excess. Submerge into the egg mixture and place in the seasoned cornmeal breading. Pat firmly so the cornmeal sticks to each side of the tomatoes and move to a wire rack. Gently add the breaded tomato slices to the hot oil making sure not to crowd the pan. Fry on one side until browned and turn once with a spatula and continue frying until golden brown, about 2 minutes on each side. Move the fried tomatoes back to the wire rack and season with sea salt immediately. Keep warm for serving.
- Make the grits according to your package directions, but make sure to use chicken stock instead of water. Make the grits to a stiff consistency, and then add the half and half along with the cheese. Cook on low until the ingredients combine and reach a creamy consistency. Add more half and half if needed to keep the grits moist and creamy. Keep warm and add the grated Parmigiano-Reggiano cheese just before serving.
- In a saucepan over high heat filled half way with water, bring to a boil. Lower the heat so that the water is now at a simmer just below the boiling point. Add the vinegar to the water.
- Crack one of the eggs into a small, shallow container and gently ease the egg into the water. Repeat quickly with the rest of the eggs. With a slotted spoon, move the egg whites closer to the yolks so that they stay together.
- Cover and let cook for 3 to 4 minutes or until the egg whites are set.
- With the slotted spoon, gently lift the eggs out of the pan and place on a warm plate.
- For serving, add two green tomatoes to a platter and top with poached eggs. Spoon the warm hollandaise over each egg and sprinkle with diced green onion tops. Add a bowl of grits sprinkled with grated Parmigiano-Reggiano and garnish with fresh fruit.
A brunch menu full of South Louisiana favorites including my favorite – Poached Eggs over Fried Green Tomatoes.
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You make it look easy; can’t wait to try
Very nice post! Thank you so much!
THank YoU
This dish is spectacular! All the flavors merged to create one of the best brunch dishes EVER. I served this with a Ramos Gin Fizz and/or cafe au lait, and Sunday brunch lasted well into the afternoon. Thank you for this and for all your marvelous recipes!
Sydney- What a menu! You know how to do Sunday brunch. All the best.