Morning Meals :: Fried Green Tomato Toast

Even though summer’s almost over, I’m still having a complete love affair with its produce. I know our tendencies are all for heirlooms all the time, but the second I saw these plump green tomatoes, I knew there was an avocado toast in my future. It may not be battered, but these “fried” green tomatoes will do just fine, especially with a poached runny yolk. Get this breakfast fast before summer produce leaves us for good…

• 2 slices bread, toasted
• 1 green tomato, sliced
• 1 tablespoon olive oil
• 1 avocado, mashed
• 2 tablespoons horseradish mustard
• 1 lemon, juice
• 2 eggs
• White Vinegar
• Sea salt to taste
• Freshly ground pepper

Instructions

1. Heat a large skillet over medium high heat.  Coat slices of green tomato in olive oil, then add to your hot pan.  You should hear a good searing sound.  Let tomato cook for about 3 minutes each side, remove from heat and let sit on a paper towel to soak up additional oil.  Continue until you have a few perfectly “fried” green tomatoes.
2. In a large bowl, mash together avocado and horseradish mushroom.  Squeeze with lemon juice.  Spread onto avocado toasts and top with fried green tomatoes.
3. To poach eggs: Fill a large saucepan with water and a good splash of white vinegar.  Over high heat, let the temperature come until you begin to see tiny bubbles around the rim.  Plop in your eggs (one at a time, if you’re nervous).  Let the eggs sit for about 30 seconds, then slowly stir making sure the egg white wraps around the yolk.  If your egg gets stuck on the bottom of the pan, don’t fret, use a silicon spatula to carefully remove it.  Let cook until egg whites just begin to firm, and aren’t translucent. Remove with a slotted spoon and lay on top of the fried tomato.  Top with flaky sea salt and freshly ground pepper.