Ingredients per serving


Eggs Benedict




  • Green tomatoes, cut into ½ inch cubes/pieces 4.0 ea
  • Buttermilk 2.0 cups
  • All-purpose flour 1.0 cup
  • Polentagrits, Medium grind 0.5 cup
  • Old Bay seasoning 1.0 Tbsp
  • Oil for frying

Build It

  • Chives, chopped fine 0.5 cup

Try Chef Kyle's twist on Eggs Benedict with this Fried Green Tomato Beni Bowl w/ Cholula Hollandaise. Featuring Knorr Professional Hollandaise - it is perfect as is or served on the go!



  1. Eggs Benedict

    • Mix the prepared Knorr Professional Hollandaise sauce with the Cholula and lemon. Hold warm.
    • Set a pan with 1 qt of water and 1 T vinegar over medium heat and maintain a simmer.
    • Poach eggs for 3-4 minutes, blot dry and use the below to build the Beni Bowl.
  2. Polenta

    • Warm the milk, water, and Knorr Professional Chicken Liquid Concentrated Base over medium heat. Once simmering, add the polenta in a steady stream while whisking. Continue to whisk until polenta starts to bubble. Turn down heat to low and stir occasionally.
    • Once soft, fold in the butter and parmesan. Transfer to a pan and cool. Cut into circles and freeze the polenta until needed.
    • Sear off on the flattop until dark on both sides when order comes in.
  3. Leeks

    • Turn oven to 350 degrees. Add leeks to a oven safe dish.
    • Mix the white wine with the Knorr LCB and pour over the leeks. Top with the butter, cover tight with aluminum foil and bake for 1 hour.
    • Strain and hold for service.
  4. Tomatoes

    • Soak the cut tomatoes in the buttermilk for at least 4 hours.
    • Mix the Flour, Cornmeal, and old bay in a bowl. Make sure oil is at 365 degrees.
    • Double batter the tomatoes and drop in the fryer for about 4 minutes until brown and crispy.
  5. Build It

    • Lay down the polenta circle, top with the melted leeks, followed by the egg, fried tomato, and topped off with the Knorr Professional Hollandaise sauce. 
    • Garnish with finely chopped chives.