Fried Green Tomatoes with Avocados and Poached Eggs

It’s time to provide deep-fried inexperienced tomatoes their due. Deep-fried inexperienced tomatoes area unit typically relegated to being a supporting player to deep-fried chicken or fish however this formula let’s them be within the spotlight. Here, slices of inexperienced tomatoes get coated and gently deep-fried till they’re golden brown and fresh on the skin and simply barely taken with the within. Then they’re flat-topped with some mashed avocado and boiled eggs. You'll decision it my version of the ever-present avocado toast and it’s nice for breakfast, lunch or dinner.

Fried Green Tomatoes with Avocados and Poached Eggs

This formula was impressed by an starter I had at a celebration wherever rounds of deep-fried inexperienced tomatoes were flat-topped with an avocado condiment. I'd have not thought to place the 2 along however it wholly worked – the thickness of the avocados pairing superbly with the tartness of the tomatoes. So, I come into being to re-create that starter. Then again inspiration smitten. Why not high all that goodness with a superbly dropped egg and build it a meal.

I tried many variations for coating these deep-fried inexperienced tomatoes and my style testers (thanks, guys!) and that I determined that milk and panko breadcrumbs were key in obtaining a crisp tasty coating. The milk more barely enough tang to create the coating pop. Though the addition of Indian meal is historically employed in the coating, we have a tendency to all most well-liked the coating while not it. If you’re a traditionalist, you'll definitely add some Indian meal to the panko breadcrumbs.

Fried Green Tomatoes with Avocados and Poached Eggs

For the tomatoes :
  • 1 large green tomato
  • 1/2 cup all-purpose flour
  • 1 1/2 cups panko Japanese-style breadcrumbs
  • 1/2 – 1 cup olive oil, for frying
  • 1 large egg
  • 1 tablespoon buttermilk
  • Kosher salt
  • Freshly ground black pepper

For serving :
  • 1 medium avocado
  • 1 teaspoon fresh lemon juice, or more to taste
  • 4 large eggs

For the tomatoes :
  1. Trim 1/2-inch from the stem and blossom ends of the tomato and discard. Slice tomato into 1/4-inch thick slices. Season tomato slices on both sides with salt and pepper. Set aside.
  2. In a shallow dish or pie pan, add the flour. In a second shallow dish, whisk together the egg and buttermilk until blended. Spread the panko breadcrumbs in a third shallow dish.
  3. Working with one tomato slice at a time, dip the tomato slices into the flour to coat evenly, shaking off the excess. Then, dip into the egg mixture, letting the excess drip back onto the dish. Then coat the tomato slices in the panko breadcrumbs, patting firmly to help the breadcrumbs adhere.
  4. Heat 1/2 cup oil in a 10-inch non-stick or well-seasoned cast iron skillet over medium-high heat until it shimmers. Working in batches if necessary, carefully place tomatoes into the heated oil in a single layer. Cook until the undersides are golden brown, about 2 minutes. Turn the slices and fry until the other sides are browned, about 2 minutes more, adding more oil to the pan as necessary. Drain the fried tomatoes on paper towels.

For serving :
  1. Cut the avocado in half lengthwise around the pit. Twist the avocado halves in opposite directions and pull the halves apart. Remove the pit from the avocado and discard. Scoop out the avocado pulp into a medium bowl and mash it with a fork and some fresh lemon juice. Season with salt and pepper to taste.
  2. Place tomato slices on plates and top with even amounts of avocado mixture. Set aside.
  3. For the eggs, crack the eggs into 4 small ramekins or sauce dishes. In a 12-inch straight-sided skillet, bring 3 inches of water to a simmer. Turn down the heat so that no more bubbles form on the surface. Carefully slide the eggs into the water, evenly spreading the eggs around the pan so they don’t touch each other. Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary. Using a slotted spoon, remove eggs from water. Blot the bottom of the spoon on a paper towel to remove excess water. Gently place an egg on each tomato slice. Serve immediately.

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