Poached Eggs with Fried Green Tomatoes and Rémoulade Recipe

Atkins Poached Eggs with Fried Green Tomatoes and Rémoulade
Net Carbs
Prep Time: 10 Minutes
Cook Time: 8 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 2 tsp DIJON MUSTARD Whole Foods Market, Inc.
  • 0 3/4 cup REAL MAYONNAISE Unilever Bestfoods North America
  • 0 1/2 tsp, leaves Tarragon
  • 1 1/2 tbsp Canola Vegetable Oil
  • 1 Tbsp 100% STONE GROUND WHOLE WHEAT PASTRY FLOUR Bob's Red Mill Natural Foods, Inc.
  • 1 tbsp PARSLEY Adams Extract Co.
  • 0 1/2 oz Yellow Whole Grain Corn Flour
  • 0 1/4 tsp SALT Morton Salt, Inc.
  • 4 slice (1 oz) CHEDDAR CHEESE Pineland Farms Potato Company Inc.
  • 0 1/8 tsp BLACK PEPPER Finlay Extracts & Ingredients USA, Inc.
  • 1 medium GREEN TOMATOES Mercado Latino, Inc.
  • 1 tbsp, drained CAPERS BJ's Wholesale Club / Corporate Brands
  • 4 large Egg (Whole)
  • 1 oz PICKLES Kansha Natural Foods LLC


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Top each with 2 tablespoons rémoulade. Garnish with fresh tarragon sprigs, if desired, and serve.

Cooking Tip

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