Paula's Fried Green Tomato & Egg Hollandaise Recipe by Paula Deen

Level: Easy

Time: 30 MINUTES

1 ratings


  • 3 or 4 large, firm green tomatoes
  • salt
  • 2 cups vegetable oil, or peanut oil, for deep-frying
  • 1 cup buttermilk
  • 2 cups self-rising flour
  • 6 slices bacon, cut in half and cooked until crisp
  • 6 eggs, poached
  • 2 egg yolks
  • 4 tablespoons cream
  • 2 large tablespoons butter
  • 1/2 lemon, juiced
  • 1 pinch sugar
  • chicken broth, optional
  • 1 tablespoon vinegar


Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for the salt to put the water out of the tomatoes (approximately 30 minutes). In a skillet, heat the oil for deep-frying over medium high heat. Dip the tomatoes into buttermilk, then dredge them in flour. Deep fry until golden brown. Keep warm.


Meanwhile, prepare Hollandaise Sauce:


Combine egg yolks, cream, butter, lemon juice, vinegar, salt and sugar in the top of a double boiler, over boiling water. Stir until thick, approximately 3 minutes; set-aside until ready to use. Do not reheat or cover the pot. Thin if needed with a little chicken broth.


To assemble each serving, place two fried tomatoes on a plate. Top with 2 strips of cooked bacon in a criss-cross fashion. Top bacon with a poached egg, spoon on Hollandaise Sauce.

Paula's Fried Green Tomato & Egg Hollandaise


Only registered users can write reviews. Please, or register

1 Review

Mrs. Jackie
Mrs. Jackie 3/25/2016
I would rate it

I would rate it a 10. But, I didn't use the poashed egg. Jus tlove fried green tomatoes.
Do wish I had a recipe box to keep your recipoes in. Please put a recipe box on here. So I can keep it.

Thanks so much,

Paula Deen Club                   At the Southern Table with Paula Deen