Southern-Style Benedict

Prep: 30 minutes
Serves: 1-2

4 whole eggs
1 green tomato, cut into ¼-inch slices
1 cup seasoned flour (for breading)
2 slices polenta (Ancient Harvest), cut into ¼-inch slices
1/4 cup corn salsa (Busch’s Southern Style)
1 packet Hollandaise (Authentic Hollandaise Sauce Busch’s Product)

1.Crack 2 eggs into a mixing bowl and add just a tablespoon of cool water. Whisk together.

2.Add breading to the slices of tomato by dusting with the seasoned flour and then dredging through the mixed eggs and back into the seasoned flour. Deep fry these in hot vegetable oil on the stovetop. Fry each slice for about 5 minutes or until crispy, remove from the oil and add a pinch of salt to each one.

3.In another pan on the stovetop, sear the polenta disks in a pan with a couple tablespoons of oil and set aside.

4.Poach remaining 2 eggs in simmering water with a touch of salt in the water.

5.For assembly, add the fried tomatoes onto a plate, add the polenta disks, and top with the poached eggs.

6.Garnish each egg with the corn salsa and then the Hollandaise sauce. A pinch of paprika makes a nice finishing touch as well.