Fried Green Tomato and Poached Egg Sandwich
Ingredients
- 10 Natures Yoke Omega 3 eggs
- 8 slices sourdough bread
- 8 large green tomatoes slices
- 2 cups Italian bread crumbs
- 1/2 cup cheddar cheese
- 1/2 cup unsalted butter – room temperature
- 1/2 cup extra virgin olive oil
- 2 Tablespoons milk
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Toast:
- Warm cast iron pan on medium heat until pan is hot.
- Prepare bread by buttering both sides. Lay in warmed pan and cook until golden brown.
- Flip to the other side and repeat.
- Do this to all 8 slices. Set aside.
Tomatoes:
- Heat extra virgin olive oil in a medium sized fry pan.
- Put bread crumbs, salt and pepper in a shallow dish for dipping.
- Place 2 eggs in a shallow dish and whisk, add milk and combine.
- Working one tomato at a time, dip the first one in the egg mixture and drench in bread crumbs.
- Add to hot oil and cook, 3 minutes on each side or until golden brown.
- Repeat with each slice of tomato, you can fry multiple slices at once.
- Set aside on cooling rack.
Eggs:
- Bring 3 inches of water to a low simmer (not a hard boil).
- Break open the eggs but keep them separate to add to the water.
- Add your first egg, very gently, to the water. Gently spoon hot water over the top of the egg.
- Let cook for 3 1/2 minutes. Use a slotted spoon to remove from water and place on a plate.
- Repeat with the remaining eggs. You can cook more than one at a time but be mindful of your timing for each egg.
Assembly:
- Place first piece of toast on each plate.
- Place two slices of tomato on top of the bread.
- Sprinkle each tomato with one tablespoon of cheese.
- Add the poached eggs, two on top of each sandwich.
- Sprinkle with salt and pepper to liking.
- Place top piece of bread on top to make a sandwich.
