Monday, September 12, 2011

Fried Green Tomatoes w/ Poached Egg, Pancetta, and Homemade Chive Mayonaise

>I put on my big girl pants this morning and decided to try my hand at one of the things that has always terrified me, poached eggs. Armed with my copy of LA TECHNIQUE~by JAQUES PEPIN, i set off to battle my demons. Paired up with some of our garden fresh tomatoes, some pancetta, and a homemade chive mayonaise, one couldn’t really ask for a better breakfast.
Veronica and Dewey , i cannot thank you two enough for introducing me to homemade mayo!! We have’t bought a jar since! Please check out her blog, Recipe Rhapsody, there is even a step by step video. All i did was add some garden chives to the mix.
~Poached Eggs~
Fill the pan with water to a depth of 2 inches or so, add 2 Tablespoons vinegar, and bring to a slow boil.
2. Rapidly crack and open each egg into the water, holding the shell as close to the surface as possible. The eggs will cool the water; adjust the heat to maintain a slow simmer. After a few moments, when the whites have just begun to set, drag the back of the slotted spoon gently across the top of the eggs, to move them off the pan bottom so they don’t stick. Cook the eggs for about 4 minutes, adjusting the heat as necessary.
3. To test for doneness, lift 1 egg from the water with the slotted spoon and press both white and yolk. The whites should feel fully set but not too firm, and the yolks very soft. Poach longer for firmer eggs.
4. When set the way you like them, remove the eggs from the saucepan with the slotted spoon or strainer and immerse them in a bowl of warm tap water to wash off the vinegar. Set the spoon on a clean towel (or folded paper towels) for a moment to remove excess water, and serve eggs immediately
~Fried green Tomatoes~
4 large green tomatoes
1 egg
1/4 cup milk
1/2 cup all-purpose flour
1/3 cup cornmeal
1/4 cup bread crumbs
2 teaspoons salt
1/4 teaspoon ground black pepper
2 cups vegetable oil
Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk egg and milk together. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Put tomatoes in 3 or 4 at a time, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
I hope you enjoyed this post as much as i enjoyed sharing it with you!

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