Fried Green Tomatoes with Dirty Eggs

I have a ton of stuff that I should be doing this weekend, but somehow all the produce in the kitchen keeps calling to me.  I bought some beautiful green tomatoes, and you know, if you leave them too long they won’t be green tomatoes any more.  As good an excuse as any to have fried green tomatoes for lunch.

Honestly the perfect fried green tomato starts with bacon grease.  I don’t keep a jar of it any more so I was forced to fry some bacon too. Oh the horror.  A side note on the bacon.  I bought it from Mike Clark of Greenway Beef.  The Clarks don’t raise hogs, but their butcher handles hogs as well as cattle and Mr. Clark more than vouched for the quality.  The man does not lie.  This bacon, Crabill’s Thick Cut Wood Smoked Bacon, is nothing short of amazing.  Seriously, if Nobel offered a prize for bacon this is your winner.

On to the tomatoes.  I did a two step dredge today.  Start with eggs and milk and finish with a cornmeal mix. Put the spices in the cornmeal.  They’ll be more even this way.   I like the tomatoes about 1/2 inch thick.  The whole point is the tomato, right?  The key to anything fried is high and even heat.  Having really hot grease creates a crust without soaking up a lot of grease.  I left the grease from the bacon in my cast iron skillet, probably 1/4 inch.  Whatever oil or grease you’re using needs to be very hot. You can test it by throwing in a little of the cornmeal and making sure that it sizzles.  Do a few at a time and let the grease heat up again between batches.  The second batch is likely to be a shade darker than the first because the coating from the first batch will be browning on the bottom of the pan.  Speaking of the pan, I really recommend cast iron.  It’s heavy so things are unlikely to burn and it holds the heat really well so your tomatoes won’t be greasy and soggy.

So, after making two batches of tomatoes I had some of the egg dredge leftover.  You know how I hate to throw away food.  I dumped the leftover bacon grease into a pan so it could cool and then dumped the eggs in the skillet.  The eggs pick up all the leftover cornmeal and spices, thus the ‘dirty’ designation.  They look terrible, but they taste fantastic.

It’s a close to perfect Summer lunch.  I put it over the top with a small glass of Homestead Creamery chocolate milk.  It’s like drinking melted chocolate ice cream.  Yum.  Really, yum.  Of course after bacon, fried green tomatoes, dirty eggs and chocolate milk I’ll need an hour in the gym and a Lipitor.  Still, once in a while it’s completely worth it.

Good? Good doesn’t even begin to cover it.
Easy? Just takes a little practice to master frying.
Good for company? A terrific weekend brunch.
Special shopping? Buy fresh. Buy local.

Fried Green Tomatoes with Dirty Eggs

Ingredients

Bacon grease or vegetable oil
2 large green tomatoes, sliced 1/2 inch thick
1 egg, whisked with a little milk
1/2 C cornmeal mix (2 parts cornmeal, 1 part flour, 1/4 part Seafood Magic)

Directions

Dredge tomatoes in egg mixture then coat in cornmeal mix on both sides. Tap lightly to dislodge extra cornmeal. In a large cast iron skillet heat grease/oil until a little flour sizzles in it. Place a few tomatoes gently in the hot grease. Cook 2-3 minutes on each side. Place on a baking rack to drain and cool slightly. Wait for the grease to reheat before adding another batch.
When the tomatoes are done pour the remaining grease in a can to discard. Do not wipe the pan. Pour the remaining egg mixture in the hot pan and cook over medium heat stirring occasionally to scramble.

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One Response to “Fried Green Tomatoes with Dirty Eggs”

  1. Andrea Says:

    Just like home….sigh.

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