Dredge Tomatoes in Seasoned Flour, Dip into Buttermilk then back into Seasoned Flour (this is known as double dipping.) Place into hot skillet with clarified butter. Sauté until golden brown on both sides, place to the side for later.

Slow smoke 6-8 pound Pork Butt over Hickory wood for no less than 8 hours. Once cooled, simply "pull" the pork apart and reserve 4 oz. for the Southern Eggs Benedict.

Take egg yolks into a metal bowl and whisk over a double steam boiler. Whisk until yolks start to change color, but do not scramble. At this point, add lemon juice and begin to whisk in clarified butter. This is an emulsion process, patience is the key.

Once all of the butter is whisked in, season with salt, pepper and Tabasco.

These are the components for the Southern Eggs Benedict. The base, instead of English muffin, is fried green tomatoes. The protein, instead of Canadian bacon, is Pulled Pork BBQ. The rest is traditional both with the egg prepared any style (traditionally, it is poached) and topped with classical hollandaise sauce. Enjoy!