Paula’s Fried Green Tomato & Egg Hollandaise

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Paula’s Fried Green Tomato & Egg Hollandaise Paula’s Fried Green Tomato & Egg Hollandaise Recipe Courtesy of

Servings: 6 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Difficulty: Easy

Ingredients Add to grocery list

3 or 4   large firm green tomatoes
2 cups vegetable 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
Hollandaise sauce (recipe follows)

Hollandaise Sauce
2 egg yolks
4 tablespoons cream
2 large tablespoons butter
Juice of 1/2 lemon
Pinch of salt
Pinch of 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 all ingredients 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.

Show: Paula's Home Cooking
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Publication: Savannah Country cookbook

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Reader Comments:


Hi Paula, Looks great. My Grandmother always added some cornmeal into the breading mix...guess for extra crispness. Question? Could you adapt the "oven" fried technique you used for Zucchini oven fries to make Oven Fried Green Tomatoes? Let me know!

By Cararta on July 23, 2013


Paula: I really liked your fried green tomatos, I made them for my son and his wife the other day and I couldn;t make enough of them. They liked them so well that they wanted my to make more so that they could snack on the tomatos in the evening while watching tv.

By Judy Mull on July 21, 2013


Paula, you rock! You always give the vest tips! Like your fried chicken recipe! Love the red sauce and a great tip of the sark meat will take longer! Make sence but no one ever says it, especially when it cone to chicken pieces! Thanks love watching you and your boys create your mouth watering dishes!

By Steve on March 21, 2011

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