Fried Green Tomato Crab Benedict

Fried Green Tomato Crab Benedict

Fried green tomatoes were in the Hollygrove Market box this week so we decided to make brunch at home on a rainy Sunday. Hollandaise is kinda pain so I love this blender trick!

Fried Green Tomatoes

Fried green tomato (2 thick slices)
Spicy Fish Fry
1 egg
Olive oil (1 tablespoon)

Heat oil in pan. Whisk egg. Dip tomato slices in egg. Dip slices in fish fry. Fry slices in pan until golden and remove.

Crab Cake

Hatch chili crab cake from Whole Foods

Pan fry until golden brown.

Blender Hollandaise

1 1/4 cups (2 1/2 sticks) unsalted butter, cubed
2 large egg yolks
2 tablespoons fresh lemon juice, plus more
Kosher salt and freshly ground black pepper


Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.

Layer crab cake, fried green tomato, and top with a poached egg, sauce and diced chives.


Butter Chicken

Butter Chicken

We use Shan’s Butter Chicken mix- which is the best we’ve ever tried! We haven’t seen it available at Rouses or Winn-Dixie. Make sure when you’re in Metairie to swing by the International Market and pick up a few boxes. Here’s Scott’s ode the International Market:

1/4 Ghee
1 lb cubed chicken
3/4 can peas
1/2 cup cream
1/2 cup milk
3/4 butter
Shan Butter chicken mix