Apartment Therapy: The Kitchen is hosting a Green Tomato Contest & I wanted to join in. I absolutely love fried green tomatoes, but hadn't really used green tomatoes any other way. I knew I wanted to create a breakfast dish, but wasn't sure what. Then I remembered an episode of Giada's Weekend Getaways in which she had been served Eggs Benedict with avacado & that's where the inspiration for this dish came from. I sauteed the tomatoes in a bit of butter & EVOO with a little salt & pepper & just a small pinch of sugar. The end result was pretty tasty; I really liked the slightly sweet tartness of the tomatoes. The next time I fix this dish though, I will use over easy eggs instead of poached. No matter how many times I try them, I just do not like the texture of poached eggs.
Eggs Benedict with Green Tomatoes
1 English Muffin, split
2 slices Canadian Bacon
2 eggs
1 teaspoon white vinegar
2 slices green tomato, 1/2" thick
2 teaspoons butter
1 teaspoon olive oil
pinch sugar
salt/pepper
Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler. Remove bacon from skillet, add 1 teaspoon butter & olive oil. Sprinkle tomato slices with salt, pepper & a pinch of sugar. Let brown 2-3 minutes on each side or until golden brown. Spread toasted muffins with softened butter, and top each one with a slice of bacon, a tomato slice & one poached egg. Serve with hollandaise sauce if desired (I don't like hollandaise sauce so I didn't prepare any). Serve immediately.
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6 comments:
Tonia, this sounds So good! Makes me wish I had some green tomatoes in the house. (And for the record, I don't care for hollandaise sauce either!)
I just went and voted for you and you are winning! And I have to say, even if I had no idea who you were I would have voted for yours because yours sounded better to me than any of the others. lol Seriously, I am going to have to buy some green tomatoes and try this stuff.
I love green toamtoes, but never thought of using them with eggs benedict. These look yummy!
That sounds delish! I love Eggs Benedict and the green tomatoes sound like a fantastic addition. Congrats on being a finalist! I voted for you.
Yum! I love green tomatoes, it's such a nice touch in that dish.
For those with sensitivities to acidic foods, green tomatoes (unripe) can be more acidic than ripe tomatoes. A very immature green tomato can contain solanine and tomatine, just as the stems and leaves of the plant do. However, these toxins occur in lower amounts than people think. It would take a pound and a half of green tomato plant material to actually cause problems (although individual plants may vary).
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