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Fried Green Tomatoes with Poached Eggs and Basil

A breakfast or brunch recipe of garden-picked green tomatoes, lightly breaded and fried, then served with bursting poached eggs and torn basil leaves. Don't forget the picante sauce. Perhaps with a bit of champagne?
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Servings: 2
Calories: 355kcal


  • 2 medium almost-ripe heirloom green tomatoes
  • 5 eggs
  • 1-1/2 cups flour
  • 1-1/2 cups panko
  • 1 teaspoon Cajun seasonings
  • Salt and pepper to taste
  • Vegetable oil
  • Torn basil leaves for serving
  • Picante sauce for serving if desired


  • Slice the tomatoes into thick slices.
  • Add 1 egg to a bowl and scramble the egg.
  • To a separate bowl, add flour, panko, Cajun seasonings and salt and pepper to taste. Mix well.
  • Add oil to a deep pot and heat to 375 degrees. Do not let the oil boil.
  • Dip the tomato slices into the egg wash, then into the flour-panko mixture. Coat well.
  • Set into the oil and fry them 2-3 minutes, or until golden brown.
  • Remove from oil and set onto paper towels to drain.
  • Bring a pot of water to boil. Crack eggs into the boiling water and lightly poach them, about 3 minutes each. Strain out and serve over the fried green tomato slices. Garnish with fresh basil.


NOTE: I served mine with a bit of fresh picante sauce drizzled on top.


Calories: 355kcal | Carbohydrates: 40g | Protein: 20g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 409mg | Sodium: 273mg | Potassium: 528mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2110IU | Vitamin C: 16.8mg | Calcium: 101mg | Iron: 4.6mg