Chef:

Lindsay
Lindsay

This brunch staple meets the south in this cheesy interpretation of eggs benedict. Crisp green tomatoes serve as the base and a Cabot cheese herb sauce top perfectly poached eggs for a delightfully flavorful meal that can go beyond brunch.

Recipe

Servings: 2
Prep Time: 20 minutes
Cook Time: 12 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

Ingredients for the Benedicts:

  • 1/4 cup vegetable or avocado oil
  • 2 medium or large green tomatoes, sliced ½ inch thick
  • 1/4 teaspoon kosher salt
  • 1/2 cup all-purpose flour
  • 1 egg, beaten well with 2 tablespoons of water
  • 1/2 cup fine cornmeal
  • 1/4 cup grated Cabot Seriously Sharp Cheddar cheese
  • 2 large eggs
  • 1 teaspoon distilled white vinegar

Ingredients for the ranch sauce:

  • 3/4 cup Cabot Greek yogurt
  • 3 tablespoons milk
  • 2 garlic cloves, grated or minced
  • 1/4 cup grated Cabot Seriously Sharp Cheddar cheese
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon chopped fresh chives

2 English muffins, to serve

Procedure:

  1. To make the cheesy ranch sauce combine all of the ingredients in a medium bowl and stir until well combined. Taste and adjust the seasoning with salt and pepper as desired.
  2. To make the fried green tomatoes pour the oil into a cast iron or deep-sided skillet and heat over medium heat.
    Season the tomato slices with salt on both sides. Put the flour in one dish, the beaten egg in a second dish and stir together the cornmeal and cheese in a third dish. Dip each tomato slice in the flour followed by the egg and finish with the cornmeal mixture.
    When the oil is hot (about 350°F but it doesn’t have to be precise) carefully cook the tomatoes, about 2 minutes per side, until golden brown all around. Remove from the oil and place on a paper towel-lined plate.
  3. To poach the eggs: Line a plate with paper towels. Fill a medium saucepan halfway with cold water and add the vinegar and bring to a simmer over medium heat. Crack each egg into separate ramekins or espresso cups. Stir the water then carefully slip the eggs into the water; cook until the whites are set and the yolk is still runny- 3 to 4 minutes. Transfer to the paper towels and season with salt and pepper.
  4. To serve place two slices of fried green tomatoes on half of an English muffin, slightly overlapping each other. Top with a poached egg and drizzle the cheesy ranch sauce over the top. Serve immediately.