When my tomato plants fell over yesterday, they took with them the promise of ripe, red tomatoes. What was left were armloads of firm, green tomatoes. When life gives you green tomatoes I say, "Make fried green tomatoes for breakfast, lunch, and dinner!" Here is my breakfast creation, starring fried green tomatoes, cheddar cheese grits, and a poached egg. It was a tasty way to start the day! Poached egg on top of Fried Green Tomato and Cheddar Grits is a breakfast winner!
The egg is optional. You can also make a fried egg if you prefer.
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WHAT YOU'LL LOVE ABOUT THIS RECIPE
Firstly, those fried green tomatoes. Crispy on the outside, tangy and juicy inside. They're like a bite straight out of a southern summer. And honestly, who can resist?
Then, there's the cheddar cheese grits. Creamy, cheesy, and so comforting. A bowl on its own is good, but combined with those tomatoes? Pure magic.
But wait, there's the crown jewel: a perfectly poached egg. The moment you cut into it, the yolk just flows, marrying the flavors and adding a touch of richness to the dish.
IS THIS RECIPE BUDGET FRIENDLY?
Price-wise, this might sit in the "frugal" or even "splurge" category depending on your ingredients. But no matter where it lands, one thing's for sure: every bite screams, "Oh, that's good!"
INGREDIENTS
For the full recipe with quantities, see the recipe card at the end of the post.
INGREDIENT NOTES
I used white corn grits with finely grated cheddar cheese and a little butter. Next came two thick slices of green tomato, soaked in buttermilk and dredged on seasoned all-purpose flour and semolina flour. When pan-fried, the breading was light but crunchy. The whole thing was topped with a perfectly poached, farm-fresh egg. From my farm!
STEP-BY-STEP INSTRUCTIONS
STEP 1: Slice green tomatoes ¾ inch thick. Place in a shallow pan and pour buttermilk over the tomatoes. Cover and refrigerate for 15-30 minutes.
STEP 2: In another shallow pan mix the all-purpose flour and semolina flour with the salt and pepper. Stir with a fork to mix well.
STEP 3: Remove the tomato slices from the buttermilk and dredge in the flour mixture.
STEP 4: Add canola oil ¾ inch deep in a non-stick frying pan. Heat over medium heat.
STEP 5: Place the coated slices in the hot pan. Flip over and fry the other side until golden brown. Remove from pan and drain on paper towels. The tomatoes can be kept warm in a 250-degree oven until ready to use.
STEP 6: Bring 1.5 cups salted water in a saucepan to a simmer on medium heat. Slowly pour in ½ cup grits while whisking continuously. Reduce the heat to low and cook until the grits are done and the water is absorbed. (Follow the directions on the package if different from these directions.)
STEP 7: Remove the grits from the heat and add the grated cheese. Stir it in while the grits are still hot. Add melted butter and stir well.
STEP 8: Poach two eggs in a pan of simmering water. Remove when the white is cooked and the yolk is runny. Drain on a paper towel.
Step 9: Plate the dish with the grits on the bottom, followed by a fried green tomato and then a poached egg on top. Season the eggs with salt and pepper. Serve piping hot!
Equipment
- 2 Shallow baking pan
- Non-Stick skillet
Ingredients
For the tomatoes:
- 1 green tomatoes sliced ¾" thick
- ½ cup buttermilk
- ½ cup all-purpose flour
- ½ cup semolina flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- Canola oil for frying
For the grits:
- 1.5 cups boiling water
- ½ cup white corn Quick grits not instant
- ½ teaspoon salt
- ½ cup cheddar cheese finely grated
- 1-2 TBS melted butter
- 2 poached eggs
Instructions
For the tomatoes:
- Slice green tomatoes ¾ inch thick. Place in a shallow pan and pour buttermilk over the tomatoes.
- If you don't have buttermilk, you can make your own by adding a little lemon juice to milk, half and half or heavy cream. Cover and refrigerate for 15-30 minutes.
- In another shallow pan mix the all-purpose flour and semolina flour with the salt and pepper. Stir with a fork to mix well.
- Add canola oil ¾ inch deep in a non-stick frying pan. Heat over medium heat. Remove the tomato slices from the buttermilk and dredge in the flour mixture. Place the coated slices in the hot pan. You should hear it sizzle.
- The trick is to not let them get too brown on the outside before the inside gets cooked. Adjust the heat accordingly.
- Flip over and fry the other side until gold brown.
- Remove from pan and drain on paper towels. The tomatoes can be kept warm in a 250 degree oven until ready to use.
For the grits:
- Bring 1.5 cups salted water in a saucepan to a simmer on medium heat. Slowly pour in ½ cup grits while whisking continuously.
- Reduce the heat to low and cook until the grits are done and the water absorbed. Follow directions on package if different from these directions.
- Remove the grits from the heat and add the grated cheese. Stir it in while the grits are still hot. Add melted butter and stir well.
- Place the warm grits in shallow bowls, Add 1 tomato slice per serving and top each with a freshly poached or fried egg. Season with salt and pepper as desired. Serve immediately.
