Paula's Fried Green Tomato And Egg Hollandaise

Recipe Ingredients

3		Firm green tomatoes - (3 to 4) (large)
		Salt - to taste
2 cups	474ml	Vegetable or peanut oil - for deep-frying
1 cup	237ml	Buttermilk
2 cups	125g / 4.4oz	Self-rising flour
6		Bacon - cut in half and
		Cooked until crisp
6		Eggs - poached
		Hollandaise Sauce
2		Egg yolks
4 tablespoons	60ml	Cream
2 tablespoons	30ml	Tablespoons butter (large)
1/2		Lemon - juiced
1		Salt
1		Sugar
		Chicken broth - (optional)
1 tablespoon	15ml	White vinegar

Recipe Instructions

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.

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. Stir in the vinegar.

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.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1B23) - from the TV FOOD NETWORK

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