Author Notes
Eating one of these is not to be attempted if you're trying to impress someone. This is a mess of fried tomato and runny yolk. For more dainty table side manners, this can be served open-faced and eaten with fork and knife. There's something to be said when you cut through the egg and tomato and the yolk runs all over the concoction. It's tart from the green tomato, sweet from the jam, and rich from the egg. This can be modified to suit anyone's tastes. The eggs can be cooked anyway you wish: over easy, poached, wrecked, etc.. You can carnivore it by adding a slice or two of bacon, maybe a slice of Canadian bacon, maybe some ham ... you name it. It can be served as a stack (this recipe was derived from a local restaurant's appetizer stack of brioche, fried green tomato slices, bacon/tomato jam, and egg). Let your imagination run free. —Pete
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Ingredients
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1 1/2 pounds
ripe tomatoes
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1
small Vidalia onion (or other sweet onion)
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1 tablespoon
butter plus more for spreading on bread
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5 tablespoons
olive oil
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3 tablespoons
apple cider vinegar
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1 cup
sugar
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salt
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ground black pepper
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2
green tomatoes
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corn starch, enough to coat tomato slices
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1
bag seasoned fry mix
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10
large eggs
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1 cup
buttermilk
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vegetable oil for frying
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1
package King's Hawaiian Dinner Rolls (12/pkg)
Directions
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To cook the jam -- Coarsely chop the onion. Melt 1 tbsp butter and 2 tbsp olive oil in saucepan, add the chopped onion and cook over medium low heat. Stir every 3 – 5 minutes until caramelized and golden brown, about 20 minutes and up to 45 minutes. Adjust heat to prevent burning. Be patient and don’t stir too often. Let the onion continue to turn color; you want the texture to be to the point it’s almost melting.
While the onions are caramelizing, cut the ripe tomatoes in half, crosswise. Scoop out seeds. Finely chop the fresh tomato.
Add 2 tbsp apple cider vinegar and the chopped tomato to the caramelized onion. As the tomatoes begin to release their juices, stir in 1 cup sugar and 1 tsp salt and bring to a boil. Stir constantly to dissolve sugar. Maintain heat at medium - low, stirring often. Occasionally stir until the spread is very thick. Adjust seasoning.
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To cook fried green tomatoes -- In a shallow bowl, beat 2 eggs and the buttermilk together with a fork.
Place fry mix in a shallow bowl or plate. Pour corn starch into a separate shallow bowl or plate.
Slice green tomatoes into slices about 1/3” thick to obtain 8 slices. Cut the slices from the middle of each tomato to obtain fairly uniform diameter. Pat dry with a paper towel. Dip each slice of tomato in corn starch, then dip into wet mixture shaking off excess, and then coat in fry mix. Place on a cookie sheet.
Place the breaded tomato slices in a refrigerator to chill (helps breading to remain adhered) for about 1 hour.
Heat oil in heavy skillet or frying pan to medium-high temperature. Avoiding crowding, place a few slices of tomato at a time in skillet frying for about 3 minutes on each side. Drain on paper towels and keep warm.
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Slice each bun in half and brush some melted butter both sides. In a sauté pan over medium heat, grill each side until just browned. Arrange bottoms of buns on a large platter. Place a fried green tomato slice onto each bun bottom.
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Cook eggs sunny side up and assemble -- Heat 2- 3 tbsp olive oil in a non-stick skillet over medium-low heat. Crack no more than 3 eggs into the skillet at a time. Use your spatula to guide and form the whites and try to keep them uniform and from running out in large area. After about one minute slightly tilt pan away from you and spoon hot oil onto the whites only. Continue until the whites are fully set and white. Next, spoon a couple of spoonfuls of hot oil over the yolks to set them.
Quickly smear a a generous amount of tomato jam onto a slice of a fried green tomato (sitting on a bun) and place an egg on top of a jam-smeared fried green tomato. Season with salt and pepper. Repeat with remaining eggs.
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