The classic recipe for eggs Benedict calls for toasted English muffins topped with Canadian bacon, poached eggs and Hollandaise sauce. Here are three variations on a theme.
Substitute fried green tomato slices for the English muffins and top eggs with bearnaise sauce (a classic French sauce of vinegar, wine, tarragon, eggs and butter) spiked with your favorite hot sauce (Clevenger recommends Tabasco or Crystal Hot Sauce).
Substitute fried green tomato slices for the Canadian bacon and top with bearnaise sauce spiked with hot sauce.
Go all the way and add a slice of fried green tomato between the muffin and the Canadian bacon, top with egg and the spiked bearnaise or a little pepper vinegar*.
*JoAnn Clevenger says that pepper vinegar was always on the table at her Grandmother Brister's house in Alexandria, La. In the late 19th and early 20th centuries, most families in central Louisiana had a bird's eye pepper bush near their back steps and made their own pepper vinegar.
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