Morning Meals :: Fried Green Tomato Toast

By Julia Gartland
Fried Green Tomato Avocado Toast with Poached Eggs

Fried Green Tomato Avocado Toast with Poached Eggs

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…

Fried Green Tomato Avocado Toast with Poached Eggs

Fried Green Tomato Avocado Toast with Poached Eggs

Fried Green Tomato Avocado Toast with Poached Eggs

*serves 2
  • 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


  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.


Comments (5)

  1. arielle says:

    this looks absolutely delicious! and mostly healthy which is a huge plus since my husband and I have sworn off junk since we’ve returned from our rather indulgent end-of-summer vacations.

    love, arielle
    a simple elegance

  2. Rose Tinted Home says:

    Great recipe and as a complete side note beautiful photos. I’ll be making this over the weekend to mix up our Sunday morning brunch routine. Hope you don’t mind me sharing in my Friday Finds round up!

    xo Rachel

  3. Noelle says:

    This looks wonderful! Unfortunately, I keep hearing about health risks associated with eggs that have runny yolks, so I’m kind of scared of my favorites. =P Do you know anything of this?

  4. Lily says:

    this looks delish and healthy!

    x Lily

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