Fried Green Tomato Benedict


  • 50 Molly’s Kitchen® Cornmeal-Breaded Green Tomatoes
  • 2 lbs Chef’s Line® Guacamole
  • 50 Glenview Farms® Cage-Free Large Brown Eggs
  • 4 oz Monarch® Apple Cider Vinegar
  • ½ gallon Chef’s Line® Hollandaise Sauce
  • To taste Monarch® Kosher Salt
  • To taste Monarch® Black Peppercorns Cracked


Bring a large shallow pot of water to a simmer with apple cider, then poach eggs until desired doneness.

Warm Hollandaise sauce in a small pot over medium heat.

Deep fry green tomatoes for 3 ½ minutes.

Per order, place 2 tomatoes on plate, top with guacamole then poached eggs.

Season with salt and pepper and a drizzle of warm Hollandaise sauce. Yield: 25 portions.