[Tonia third of our six Green Tomato Contest finalists. We loved how she brought green tomatoes to the breakfast table. This is reprinted from the original post on her weblog. Voting on all six finalists will start Friday!]
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 avocado & 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
1 teaspoon white vinegar
2 slices green tomato, 1/2" thick
2 teaspoons butter
1 teaspoon olive oil
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.