Fried Green Tomatoes with Poached Egg is a soulful, comforting dish that beautifully blends Southern tradition with modern brunch elegance. Crisp, golden-fried green tomatoes provide a tangy crunch, while a delicately poached egg crowns the dish with rich, velvety yolk. When the egg breaks and flows over the crunchy coating, it creates a luxurious sauce that ties everything together.
This dish is rooted in classic Southern cuisine, where green tomatoes were traditionally used before ripening. Today, pairing them with a perfectly poached egg elevates the humble fried tomato into a restaurant-quality breakfast, brunch, or light dinner that feels indulgent yet balanced.
Why I Love This Recipe
I love this recipe because it offers contrast in every bite—crispy and creamy, tangy and rich, rustic and refined. It’s the kind of dish that feels special without requiring complicated techniques. Whether served for brunch or a cozy dinner, it always impresses and satisfies.
Why This Is a Must-Try Dish
- Combines classic Southern comfort with modern flair
- Crispy texture balanced by silky egg yolk
- Perfect for brunch, lunch, or a light dinner
- Simple ingredients with bold flavor
- Visually stunning and restaurant-worthy
This dish transforms simple pantry staples into something unforgettable.
Recipe Overview
- Course: Breakfast / Brunch / Appetizer / Light Main
- Cuisine: Southern American
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories: Approximately 350–400 calories per serving
Ingredients
For the Fried Green Tomatoes
- 3 large green tomatoes, sliced ½-inch thick
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup all-purpose flour
- 1 cup cornmeal (or cornmeal–breadcrumb mix)
- 2 large eggs
- 2 tablespoons milk or buttermilk
- Vegetable oil, for frying
For the Poached Eggs
- 4 large eggs
- 1 tablespoon white vinegar
- Water, for poaching
Optional Garnishes
- Chopped fresh parsley or chives
- Hot sauce or remoulade sauce
Cooking Directions
- Slice and season green tomatoes
- Bread tomatoes with flour, egg, and cornmeal
- Fry until golden and crispy
- Poach eggs gently
- Assemble and garnish
Step-by-Step Preparation Method
Step 1: Prepare the Tomatoes
Slice green tomatoes into ½-inch rounds. Season both sides with salt and black pepper.
Step 2: Set Up Breading Station
Place flour in one bowl, whisk eggs with milk in a second bowl, and add cornmeal to a third bowl.
Step 3: Bread the Tomatoes
Dredge each tomato slice in flour, dip into egg mixture, then coat thoroughly with cornmeal.
Step 4: Fry the Tomatoes
Heat oil in a skillet over medium heat. Fry tomatoes in batches for 2–3 minutes per side until golden brown. Transfer to a paper towel–lined plate.
Step 5: Poach the Eggs
Bring water to a gentle simmer and add vinegar. Crack each egg into a small bowl, then gently slide into water. Poach for 3–4 minutes until whites are set and yolks remain runny.
Step 6: Assemble the Dish
Place fried green tomatoes on plates, top each with a poached egg, and garnish as desired.
How to Serve
- Serve for brunch with toast or biscuits
- Pair with crispy bacon or sausage
- Add a drizzle of remoulade or hollandaise
- Serve with a simple green salad
- Enjoy as a standalone light meal
Recipe Tips
- Use firm, unripe green tomatoes
- Keep oil at medium heat to avoid burning
- Don’t overcrowd the pan while frying
- Fresh eggs poach better than older eggs
- Drain fried tomatoes well to maintain crispness
Variations
Spicy Fried Green Tomatoes
Add cayenne pepper or smoked paprika to the cornmeal.
Fried Green Tomatoes with Bacon
Top with crumbled crispy bacon before adding the egg.
Cheesy Fried Green Tomatoes
Mix grated Parmesan into the cornmeal coating.
Southern Benedict Style
Serve on a biscuit and drizzle with hollandaise sauce.
Gluten-Free Version
Use gluten-free flour and cornmeal.
Freezing and Storage
Storage
- Fried tomatoes can be refrigerated for 2 days
- Store poached eggs separately and use within 24 hours
Freezing
- Fried green tomatoes can be frozen (unfried or fried) for up to 2 months
- Poached eggs are not recommended for freezing
Special Equipment Needed
- Large skillet or frying pan
- Slotted spoon
- Shallow bowls for breading
- Saucepan for poaching eggs
- Paper towels
Conclusion
Fried Green Tomatoes with Poached Egg is a stunning blend of Southern comfort and refined brunch elegance. Crispy, tangy tomatoes paired with rich, flowing egg yolk create a dish that feels indulgent yet approachable. Whether served for brunch, lunch, or a cozy dinner, this recipe is guaranteed to impress and satisfy with every bite.
Fried Green Tomatoes with Poached Egg
Description
Fried Green Tomatoes with Poached Egg is a soulful, comforting dish that beautifully blends Southern tradition with modern brunch elegance. Crisp, golden-fried green tomatoes provide a tangy crunch, while a delicately poached egg crowns the dish with rich, velvety yolk. When the egg breaks and flows over the crunchy coating, it creates a luxurious sauce that ties everything together.
Ingredients
For the Fried Green Tomatoes
For the Poached Eggs
Optional Garnishes
Instructions
-
Prepare the Tomatoes : Slice green tomatoes into ½-inch rounds. Season both sides with salt and black pepper.
-
Set Up Breading Station : Place flour in one bowl, whisk eggs with milk in a second bowl, and add cornmeal to a third bowl.
-
Bread the Tomatoes : Dredge each tomato slice in flour, dip into egg mixture, then coat thoroughly with cornmeal.
-
Fry the Tomatoes : Heat oil in a skillet over medium heat. Fry tomatoes in batches for 2–3 minutes per side until golden brown. Transfer to a paper towel–lined plate.
-
Poach the Eggs : Bring water to a gentle simmer and add vinegar. Crack each egg into a small bowl, then gently slide into water. Poach for 3–4 minutes until whites are set and yolks remain runny.
-
Assemble the Dish : Place fried green tomatoes on plates, top each with a poached egg, and garnish as desired.
