Ingredients Jump to Instructions ↓

  1. 3 or 4 large firm green tomatoes

  2. Salt

  3. 2 cups vegetable or peanut oil, for deep-frying

  4. 1 cup buttermilk

  5. 2 cups self-rising flour

  6. 6 slices bacon, cut in half and cooked until crisp

  7. 6 eggs, poached

  8. Hollandaise sauce, recipe follows

Instructions Jump to Ingredients ↑

  1. Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for the salt to pull the water out of the tomatoes, approximately 30 minutes. In a skillet, heat the oil for deep-frying over medium high heat. Dip the tomatoes into buttermilk, then dredge them in flour. Deep-fry until golden brown. Keep warm.

  2. Meanwhile, prepare Hollandaise Sauce.

  3. To assemble each serving, place 2 fried tomatoes on a plate. Top with 2 strips of cooked bacon in a criss-cross fashion. Top bacon with a poached egg, spoon on Hollandaise Sauce.


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