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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.


 

 

 


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