Ingredients Jump to Instructions ↓

  1. 3 Firm green tomatoes - (3 to 4) (large)

  2. Salt - to taste

  3. 2 cups 474ml Vegetable or peanut oil - for deep-frying

  4. 1 cup 237ml Buttermilk

  5. 2 cups 125g / 4.4oz Self-rising flour

  6. 6 Bacon - cut in half and Cooked until crisp

  7. 6 Eggs - poached

  8. Hollandaise Sauce

  9. 2 Egg yolks

  10. 4 tablespoons 60ml Cream

  11. 2 tablespoons 30ml Tablespoons butter (large)

  12. 1/2 Lemon - juiced

  13. 1 Salt

  14. 1 Sugar

  15. Chicken broth -

  16. 1 tablespoon 15ml White vinegar

Instructions Jump to Ingredients ↑

  1. 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 pull the water out of the tomatoes, approximately 30 minutes.

  2. 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.

  3. 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. Stir in the vinegar.

  4. To assemble each serving, place 2 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. This recipe yields 6 servings.


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