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Poached Eggs with Fried Green Tomatoes




Source of Recipe


Atkins site


Recipe Introduction


Green, unripe tomatoes, a Southern favorite, have a zesty flavor and firm
texture that make them perfect for frying. They're also absolutely delicious
topped with a slice of cheddar cheese and a poached egg.



List of Ingredients




RÉMOULADE
3/4 cup mayonnaise
1 tablespoon capers, drained and chopped
2 tablespoons finely chopped dill pickle
1 tablespoon chopped fresh parsley
1/2 teaspoon dried tarragon or 1 1/2 teaspoon fresh
2 teaspoons Dijon mustard


TOMATOES
2 (7-ounce) green tomatoes
1 tablespoon stone-ground cornmeal
2 tablespoons whole-wheat pastry flour
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons vegetable oil
4 (1-ounce) slices cheddar cheese
4 large eggs, poached
Fresh tarragon sprigs (optional)



Recipe



1. For the rémoulade: Combine all ingredients in a small bowl; stir until
thoroughly combined. Let stand 15 minutes for flavors to blend.
2. Meanwhile, for fried green tomatoes: Cut tomato crosswise into 4 slices.
In a shallow bowl, combine cornmeal, pastry flour, salt and pepper. Press
tomato slices into cornmeal mixture to lightly coat on all sides. Shake
excess back into bowl.
3. Heat oil in a large nonstick skillet over medium-high heat. Fry tomato
slices until golden, 6 to 8 minutes, turning once halfway through. Transfer
tomato slices to a plate lined with paper towels. Sprinkle with additional
salt and pepper to taste, if desired.
4. Place 1 tomato slice on a serving plate. Top with 1 slice of cheddar
cheese and a poached egg. Repeat with remaining tomato slices, cheese and
poached eggs to make 3 more servings. Top each with 2 tablespoons rémoulade.
Garnish with fresh tarragon sprigs, if desired, and serve.