Fried Green Tomato Eggs Benedict

1 large green tomato, sliced into 6 mm slices
½ cup all-purpose flour
3 tsp salt, divided
2 tsp New York Cut pepper, divided
1 large egg
1½ cups panko breadcrumbs
1 tsp garlic powder
1 cup rice bran oil, for frying
4 large eggs, poached
Mashed avocado
Bacon slices
HOLLANDAISE:--
6 egg yolks
4 tbsp fresh lemon juice
½ tsp SIDS CRAZY LEMON
2 sticks butter, melted
1 bunch fresh basil leaves, about 16 leaves

Fried Green Tomato Eggs Benedict:
In a shallow dish or pie pan, add the flour mixed with 1 teaspoon of salt and 1 teaspoon pepper. In a second shallow dish, whisk together the egg and 1 teaspoon of salt until blended.
Spread the panko breadcrumbs in a third shallow dish and mix with remaining teaspoon of salt, pepper and garlic powder.
Working with one tomato slice at a time, dip the tomato slices into the flour to coat evenly, shaking off the excess. Then, dip into the egg mixture, shaking off the excess. Finally, coat the tomato slices in the seasoned panko breadcrumbs, patting firmly to help the breadcrumbs adhere.
Preheat the oil in a cast-iron frypan over medium-high heat.
Working in batches, carefully place tomatoes into the heated oil in a single layer. Cook tomato slices on each side until golden brown, about 2 minutes per side.
Drain on a paper towel-lined plate.
Top each tomato with mashed avocado, 1 slice of bacon, and a poached egg.
Top with basil hollandaise and garnish with torn basil.
HOLLANDAISE:
Combine the egg yolks, SIDS CRAZY LEMON, lemon juice, and salt in a blender on high speed for about 5 seconds.
With the motor still running, add the butter in droplets through the top of the blender until thickened, about 10 seconds.
Add basil and process until just combined.