One of my favorite breakfasts was at The Great Southern Cafe in Seaside.
This is the recipe I've decided to add to my blog.
Let me first explain it. It starts with a Toasted and Buttered English Muffin. Each half was topped with a Southern Fried Green Tomato, Cracked Black Pepper Cream Gravy and a perfectly Soft Poached Egg. It's served with a side of Smoked Gouda Grits.
It doesn't get much better than that for a Great Southern Cafe Breakfast.
|This is the Breakfast photo from the Great Southern Cafe.|
|These are my Poach Pods. They are incredible.|
Fried Green Tomato Eggs Benedict with Smoked Gouda Grits
Here's what you'll need:
Preheat the oven to 250 degrees. (to keep the Tomatoes warm after preparing them)
1 Sheet Pan with a paper towel covered rack on top.
1 Sheet pan lined with foil or Parchment Paper to keep the Tomatoes warm in the oven.
Silicone Poach Pods to make the perfect Soft Poached Eggs. (photograph to follow)
2 - shallow bowls for dipping and dredging.
You'll need Toasted English Muffins, a recipe of Fried Green Tomatoes, a recipe of Smoked Gouda Grits, a recipe of Cracked Blacked Black Pepper Cream Gravy. (All recipes to follow)
Fried Green Tomatoes:
2 Large Green Tomatoes, sliced 1/2" thick.
Salt and Pepper to taste.
1/4 C Vegetable Oil for frying
1 C Cornmeal
1/4 C Flour
1/2 tsp of Cajun Seasoning
Season both sides of the Tomato slices with Salt and Pepper.
Place them on the paper towel lined rack and allow them to sit for at least 5 minutes.
Put them in a shallow bowl and cover completely with Buttermilk.
In a large skillet on medium heat:
Oil, enough for frying.
Heat the oil.
In another shallow bowl:
Dredge the tomatoes in the Cornmeal/Flour mix.
Coat both sides and the edges.
Gently place them immediately in the hot oil,
Fry for 3 - 5 minutes on each side, until golden brown.
Don't crowd the pan.
When each batch is fried, put them on the foil lined pan in the oven to keep warm until all slices are fried.
Keep them warm until ready to assemble.
Cracked Black Pepper Cream Gravy:
8 TBS Butter, melted
1/2 C Flour
2 C Water
2 C Whole Milk
A pinch of Salt
1/2 tsp Fresh Cracked Black Pepper, mote to taste if desired.
In a skillet on medium heat:
Whisk constantly until lump free and smooth.
In a 4 C measuring cup or a bowl:
Gradually add 3 C to the skillet and whisk constantly.
Bring to a boil.
Reduce heat and add additional milk to desired consistency.
Continue to cook , whisking for 5 minutes.
Season with salt and all of the Black Pepper. (additional to taste)
Keep warm until ready to serve.
I use Silicone Poach Pods.
Cook the Eggs according to package directions.
They make the perfect soft cooked eggs for this recipe.
Make two Eggs for each serving.
Smoked Gouda Grits:
4 C of Vegetarian Chicken Broth. (regular for non vegetarians)
1 C Heavy Cream
2 C Yellow Corn Grits
1/4 pound of Butter cut into small pieces
1 can of Creamed Corn
1/2 pound of Smoked Gouda Cheese, shredded
In a saucepan, heat the Broth to a boil.
Add Grits and stir continuously
Reduce to simmer and cook for about 45 minutes stirring often.
Gradually stir in pieces of Butter stirring continuously.
Add Corn and mix well
Gradually add the Cheese until all is melted and creamy and smooth.
The assembly is pretty comparable to traditional Eggs Benedict.
Place two halves of the English Muffins on each serving plate. Spoon some Gravy on the Muffins.
Top each half with a slice of Fried Green Tomato and an Egg.
Spoon a serving of Grits on the side.
Peace in the kitchen!