It's time for brunch. What to prepare? You're in luck. I tasked myself with a challenge to reimagine Southern brunch without the heavy grits or hollandaise. Don't get me wrong--those ingredients are incomparable in many instances. Though in my opinion, nothing beats the benedict with heirloom green tomato and lump crab, two super fresh finds at the farmers market.
I bake my eggs in the oven for a crowd; and it proves to prevent hostess stress time and time again. Preheat the oven to 350. Fill each muffin tin cup with a tablespoon of water and gently cracked egg. Bake for 12 minutes, until whites are set but yolks are runny!
Click here or scroll for a simple and sophisticated recipe for your next brunch soirée. If you're in Memphis and lacking the motivation to bake biscuits from scratch (with which I completely empathize), I recommend picking up a dozen from Muddy's. Find further entertaining tips in my Southern-inspired Camille Styles feature.
4 freshly baked buttermilk biscuits, halved
1 green tomato, sliced horizontally
4 large eggs
½ cup jumbo lump crab meat, chilled
1 handful assorted cherry tomatoes, coarsely chopped for garnish
Basil leaves, for garnish
1. Preheat oven to 350 degrees. Spray a muffin tin with cooking spray, and add one tablespoon of water to four muffin cups (or all dozen, if you’re making more than enough for one meal). Carefully crack an egg into each cup. Bake for 12-15 minutes, until whites are set yet yolks are still runny. Remove from oven and immediately transfer poached eggs to a plate to prevent further cooking.
2. Place a slice of green tomato on the bottom half of a warm buttermilk biscuit. Top with a poached egg and a generous topping of jumbo lump crab.
3. To garnish, stud the serving plate with cherry heirloom tomatoes and a basil leaf. Drizzle olive oil and a sprinkle of sea salt. Serve immediately.