It’s time for brunch. I tasked myself with a challenge to reimagine this Southern tradition without the heavy grits or hollandaise. Don’t get me wrong—those ingredients are incomparable in many instances. But, in my opinion, nothing beats the benedict with heirloom green tomato and lump crab. Tip: I bake my eggs in the oven for a crowd, and it prevents hostess stress time and time again.

Prep Time: 25 minutes | Makes 8 servings


8 buttermilk biscuits or English muffins, halved
2 green tomatoes, sliced horizontally
8 large eggs
1 cup jumbo lump crab meat, chilled
1 handful assorted cherry tomatoes, coarsely chopped for garnish
Sea salt + pepper
Basil leaves, for garnish

Preheat oven to 375 degrees. Spray a muffin tin with cooking spray, and add one tablespoon of water to eight muffin cups. 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.

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.

To garnish, stud the serving plate with cherry heirloom tomatoes and a basil leaf. Sprinkle sea salt and pepper. Serve immediately.

Cara Greenstein celebrates intentional and exceptional cuisine in her award-winning food and lifestyle blog, Caramelized, which offers recipes and restaurant reviews, food-focused travel itineraries, and endless tablescape tips. Follow @cara_melized on Instagram for daily inspiration and bookmark her recipes at