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Egg Fried Tomatoes

Country.Chef's picture
  Bacon slices 6
  Egg white 1 Large
  Salt 1⁄4 Teaspoon
  Cornmeal 1⁄2 Cup (8 tbs)
  Coarsely ground black pepper 1⁄4 Teaspoon
  Green tomatoes 1 Pound, cut into scant 1/2-inch-thick slices (3 Medium Pieces)

1. In 12-inch skillet, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; crumble. Set aside skillet with drippings.
2. In pie plate, beat egg white and salt. On waxed paper, combine cornmeal and pepper. Dip tomatoes in egg mixture to coat both sides, then dip into cornmeal mixture, pressing so mixture adheres. Place on waxed paper.
3. Heat bacon drippings in skillet over medium-high heat. Cook tomatoes, in batches, until golden brown, about 1 1/2 minutes per side, transferring them to paper towels to drain.
4. Transfer tomatoes to platter; top with bacon.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 466 Calories from Fat 74

% Daily Value*

Total Fat 9 g13.4%

Saturated Fat 2.3 g11.3%

Trans Fat 0 g

Cholesterol 10.3 mg3.4%

Sodium 812.7 mg33.9%

Total Carbohydrates 86 g28.6%

Dietary Fiber 11.2 g44.6%

Sugars 18.9 g

Protein 18 g36%

Vitamin A 58.4% Vitamin C 177.3%

Calcium 7.2% Iron 30.3%

*Based on a 2000 Calorie diet

Egg Fried Tomatoes Recipe