Poached Eggs with Fried Green Tomatoes and Rémoulade
5.3g
Net Carbs
14.0g
Protein
49.7g
Fat
1.0g
Fiber
525
Calories
Ingredients:
- 1 tablespoon 100% Stone Ground Whole Wheat Pastry Flour
- 1 tablespoon Parsley
- 1/2 teaspoon leaf Tarragon
- 1/4 teaspoon Salt
- 1 tablespoon drained Capers
- 4 large Eggs (Whole)
- 1/2 ounce Yellow Whole Grain Corn Flour
- 2 teaspoons Dijon Mustard
- 1 medium Green Tomato
- 4 slice (1 ounce) Cheddar Cheese
- 1 ounce Pickles
- 1 1/2 tablespoons Canola Vegetable Oil
- 3/4 cup Real Mayonnaise
- 1/8 teaspoon Black Pepper
Directions:
- For the rémoulade: Combine mayonnaise, capers, small diced pickle, minced parsley, tarragon and mustard in a small bowl; stir until thoroughly combined. Let stand 15 minutes for flavors to blend.
- To poach egg: add enough water to a pan to the depth of 2-3 inches. Bring it to a boil with a pinch of salt, turn down heat and allow water to simmer just till it barely has bubbles around the edges. Crack egg into a cup then carefully slide the egg into the water.
- Cook 3 minutes for medium firmness, 2 minutes if you like them runny, and 4 minutes if you like a firmer yolk. Remove with a slotted spoon. Gently remove excess water with a paper towel.
- Meanwhile, for fried green tomatoes: Cut tomato crosswise into 4 slices. In a shallow bowl, combine stone ground cornmeal, pastry flour, salt and pepper. Press tomato slices into cornmeal mixture to lightly coat on all sides. Shake excess back into bowl.
- Heat oil in a large nonstick skillet over medium-high heat. Fry tomato slices until golden, 6 to 8 minutes, turning once halfway through. Transfer tomato slices to a plate lined with paper towels. Sprinkle with additional salt and pepper to taste, if desired.
- Place 1 tomato slice on a serving plate. Top with 1 slice of cheddar cheese and a poached egg. Repeat with remaining tomato slices, cheese and poached eggs to make 3 more servings.
- Top each with 2 tablespoons rémoulade. Garnish with fresh tarragon sprigs, if desired, and serve.