Do you guys have gourmet food truck in your area? They are all over the place now especially in southern California. I would be lying if I said I didn’t indulge in their sometimes insane sounding menu items. Anyone for a mac and cheese grilled cheese? Or tater tot nachos? Or fried avocado tacos? Yeah, it’s like paradise around here.
When I started this blog, I kind of hoped some of my creations would lean towards those mind blowing items that I could find in any of these trucks. I found one. And I found it during eggs week.
Who doesn’t love eggs? There are so many ways to cook them that are different textures and go into so many different dishes from breakfast to midnight snacks. Not to mention they are pretty healthy proteins too. We go through eggs pretty quickly in my house. For the most part I use eggs in things like bread or cookies or I generally cook them sunny side up for breakfast. On occasion though, I will cook eggs for dinner or even a snack.
I think hands down my favorite egg dish is Eggs Benedict. I have had it prepared many different ways, florentine, with bacon, California style (it was avocado, bacon and scrambled eggs), but the most memorable was cajun style. If I remember correctly, it was a biscuit with andouille sausage, a poached egg and gumbo on top. It was quite amazing.
So, I combined my previous cajun experience with my food truck dream and came up with this Cajun Eggs Benedict PoBoy with Fried Green Tomatoes. As a reminder of my previous cajun experience, it fit the bill. The sausage was spicy, the hollandaise was flavorful and the fried green tomatoes just always scream southern to me.
I actually used some small green tomatoes from my garden for this dish. They had been on the vine forever and weren’t turning red so I just fried them up and ate them anyway. Ha, I win.
I do want to talk about this hollandaise though briefly. It is my favorite hollandaise sauce that I have used for years. It’s actually made with greek yogurt which keeps the richness but really lightens up the flavor so you don’t just immediately want to take a nap. I honestly can’t even tell you the last time I made a “real” hollandaise sauce – I just don’t want to.
Onto my food truck dream recipe. Let me put it this way. Take a lovely toasted baguette loaded with fried green tomatoes, sausages and two lovely tender poached eggs. What is the first thing most people do when then eat a sandwich? Yes, smash everything together! Ok, what happens to those two soft poached eggs when you SMASH them together? Yep, a mess! A delicious, drippy, lick your fingers, don’t use a napkin just take a shower when your done kind of mess! It was insane food truck inspired perfection.
- 4 baguette rolls about 6 inches long (cut long baguettes down smaller)
- 8 eggs
- 1 tablespoon white vinegar
- 4 fully cooked andouille sausage links
- 2 large green tomatoes, sliced into ¼ inch slices
- 1 egg
- 1 1/2 cups flour
- ½ cup old bay seasoning
- 2/3 cup heavy cream
- Oil for frying
- 2 egg yolks
- ½ cup plain greek yogurt
- 1 tablespoon butter, melted
- ½ teaspoon dijon mustard
- ¼ teaspoon lemon juice
- ½ teaspoon cayenne pepper
- ½ teaspoon old bay seasoning
- To make the fried green tomatoes, mix all ingredients together except tomatoes and oil. Fill a deep saucepan with 1 inch of oil and heat. Coat tomato slices in mixture. Fry a couple slices at a time until golden brown. Do not crown in the pot. Drain on a paper towel and put to the side.
- Cut baguette rolls almost in half, so there is a bit left holding it together. Toast in a 300 degree oven until desired toastiness.
- Slice sausage links long ways all the way through. Cook the sausage in a skillet, turning halfway until brown and heated through, about 8 minutes.
- To make the hollandaise, combine all ingredients over medium high heat in a double boiler, or a saucepan with a heat proof bowl over the top. Whisk constantly until thickened, about 8-10 minutes.
- In a saucepan filled 2/3 full with water, add the vinegar. Bring to a gentle rolling boil. Break eggs into the water to poach them. Do this in batches depending on how big your pan is. Cook eggs for about 5 minutes, until whites are firm and yolks are still soft. Remove with a slotted spoon and drain on a paper towel.
- To make the sandwiches, pile fried green tomatoes, two sausage halves, two poached eggs and drizzled with hollandaise sauce.