Monday, September 13, 2010

Tonight's Appetizer - Local Fried Green Tomatoes topped with an Iacono Farm Fried Egg

Recently when walking through the tomato plants at the farm I spotted several green tomatoes that had not yet stared to ripen. Immediately I thought of making fried green tomatoes.

Instead of making a sauce to dip the tomatoes into, I decided to top them with a fried egg.

Click to enlarge

Fried Green Tomatoes
What you need:
Serves 4
2 unripe large green tomatoes cut into thick slices
1 cup of Homemade breadcrumbs (I always save the little pieces and ends of the bread we don't finish before it goes bad. I put it in the refrigerator in a bag in the back and about once every month or so I get the bag of rock hard bread out of the fridge and throw it into the food processor until its finely ground. I then just store it in a ziploc in the cabinet.)
a Handful of grated Parmesan
Cayenne Pepper
Oil for Frying
4 eggs
1 cup of buttermilk

Combine breadcrumbs, parmesan cheese, and salt and pepper - stir and transfer to a plate.

Add buttermilk to a shallow bowl.

Heat sauté pan over medium high heat. Add oil to pan when you are just about to begin the frying process. Take each tomato slice and dunk it into the buttermilk and then into the breadcrumbs. Add each tomato to the pan and sauté until golden brown. While they are cooking heat another sauté pan and begin to fry the eggs. Transfer the tomatoes to a plate lined with a paper towel while the egg is cooking. Then plate the tomato and top it with egg.

**These are so good that it is very possible you will make another batch and forgo dinner altogether.

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