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

Cook Time5

Total Time15

Course: Breakfast

Cuisine: American

Servings:

Calories: 355kcal

Author: Mike Hultquist

Ingredients

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

Instructions

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.

Notes

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

Nutrition