Servings: 6 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
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)
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.
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Join Paula at DuBois Furniture in Waco, TX for a book signing and meet and greet from 10:30 am to 1:30 pm.
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