Breakfast with poached egg, ham and green tomatoes

Ingredients:

Cajun seasoning

• 2 teaspoons fresh thyme
• 1.5 tsp paprika
• 1 teaspoon garlic powder
• 1 tsp onion powder
• 0.5 tsp cayenne pepper
• 1/4 tsp celery salt

Green tomatoes

• 2–3 large green tomatoes
• 0.5 cups flour
• 1/4 cup milk
• 2 large eggs
• 0.5 cups yellow corn flour
• 0.5 cup panko breadcrumbs
• Vegetable oil for frying

Hollandaise sauce

• 10 tbsp unsalted butter
• 1 tbsp lemon juice
• 5 large egg yolks
• 1 tbsp. l. Cajun seasoning

Poached eggs

• 2 teaspoons distilled white vinegar
• 8 large eggs
• 8 slices cooked and smoked breakfast loin (recommended: Black Forest ham)
• 2 green onions, thinly sliced

Preparation:

1. Cajun Seasoning: Place the thyme, paprika, garlic powder, onion powder, cayenne pepper, celery salt, and a pinch of pepper in a small bowl and toss to combine. Set aside for the tomatoes and hollandaise sauce.
2. Preheat oven to 95°C (205°F). Trim the tops and bottoms off the tomatoes and discard. Slice the tomatoes into a total of eight 1cm-thick slices.
3. Prepare the breading mixturesIn a medium bowl, combine the flour, some salt and pepper, and 2 teaspoons Cajun seasoning. Add the tomato slices and toss to coat. In a medium bowl, whisk the eggs with the milk. Combine the cornmeal and breadcrumbs in another medium sized bowl.
4. Working with one tomato circle at a time, shake off any excess flour mixture, then dip into the egg mixture to coat. Let any excess egg drip off, then roll in the cornmeal mixture, coating completely. Transfer the tomatoes to a serving dish and repeat with the remaining tomatoes.
5. Fry green tomatoes in a panPour about 1/4 inch of oil into a cast-iron skillet and heat over medium-high heat until shimmering. Add half the tomatoes and cook, turning once, until golden brown, 1 1/2 to 2 minutes per side. Transfer to a paper towel-lined baking sheet and cook the remaining tomatoes. Season with salt, if desired. Return the baking sheet to the oven to keep warm while you cook the next batch.
6. Poached eggs: Fill a wide, shallow saucepan with water to a depth of about 8 cm. Bring to a gentle simmer and add the vinegar. Crack 4 eggs into separate small bowls or ramekins, then carefully lower the eggs into the boiling water. Cook over low heat until the whites are set but the yolks are still runny, 2–3 minutes. Carefully remove the eggs from the water with a slotted spoon or spatula and place them on a paper towel-lined plate to drain. Repeat with the remaining 4 eggs.
7. Hollandaise sauce in a blender: Fill a blender with hot water. Melt the butter in a small saucepan over medium heat, allowing the solids to settle to the bottom. Drain the blender and wipe it clean. Combine the lemon juice, egg yolks, and 1 tablespoon of Cajun seasoning in a blender and blend on medium speed until smooth. With the blender running, slowly add the melted butter, leaving any solids in the pan. Increase the blender speed to high for a few seconds to blend thoroughly. Add a little hot water to thin the sauce to a pourable consistency. The sauce should remain warm.
   
   
   Eggs Benedict is a hearty brunch dish made with poached eggs. Hollandaise sauce Made from beaten egg yolks and butter, this is the finishing sauce for eggs Benedict. It should be smooth and creamy, pale yellow in color.
8. Place 2 tomato slices on each of four plates and top each slice with a little ham and a poached egg. Drizzle with hollandaise sauce, sprinkle with green onions, and serve immediately.