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Prep time
1 hour
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Cook time
20 minutes
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serves
4 - 6
Author Notes
This started with my recipe for fried or unfried vegan green tomatoes (on this site) (this is not a vegan recipe, given the eggs and buttermilk; a vegan version could be made using a product like Just eggs to make an omelet, vegan cheese, and non-dairy milk combined with lemon juice and allowed to sit 30 minutes instead of buttermilk). Although it lends itself to a variety of egg-wich-izations, my favorite is this cheese and fried egg version. —louisez
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Ingredients
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4
Green tomatoes
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1 cup
Buttermilk
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1 cup
Approximately, flour
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1 cup
Approximately, panko
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oil
for optional sauteeing
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Salt
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Pepper
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Sugar
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cheddar slices
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butter
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Eggs
Directions
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Slice tomatoes about 1/2 inch thick. Sprinkle liberally with salt, pepper, and sugar, and rub these into tomatoes. Repeat on other side of tomatoes. Let sit about 40 minutes.
Pat tomatoes to dry. Dredge in flour, dip in buttermilk, coat with panko. Either saute in a little oil to brown or place on greased foil-lined baking sheet, spray or sprinkle with oil on top, and bake in a preheated 425 degree oven till browned (about 20 minutes, turning halfway).
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A few minutes before tomatoes are done, fry eggs butter.
A minute or so before tomatoes are done, cover half of tomatoes with slices of cheddar.
Top cheese covered tomatoes with an egg and a plain tomato.
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