Unfried Green Tomatoes

Sometimes, when I work from home, I get so busy I forget to think about what to have for lunch!

I’ve been too impatient waiting for my scarce bounty of tomatoes to turn red, so I made a super easy sandwich with green tomatoes.  Typical green tomatoes are battered and then deep-fried, but I think you lose a lot of the great texture from the tomato itself.  Green tomatoes don’t have developed sugars, but they still have a nice sturdy meatiness perfect for a sandwich.  I added in some sweetness with Italian basil and caramelized onions, and sea salt to punch up the savory flavor.

This would be even better with some crispy bacon, mmmm.

Green Tomato & Egg Sandwich
Original Recipe

1 hard roll (I used a leftover homemade garlic scape hard roll from the freezer)
1 small green tomato, sliced 1/4 inch thick
2 eggs
1/4 cup sweet onion, sliced
1 tsp balsamic vinegar
2 large basil leaves (Italian, lime, Thai – almost any kind works)
Small pinch of sea salt and black pepper

Mayonnaise (optional)

Slice the roll in half.  Meanwhile, heat a small skillet with 2 tsp olive oil over medium heat.  Add the onion and stir to coat with oil.  Add balsamic vinegar.  Let cook until tender and golden brown, stirring occasionally.  Remove onions and drain lightly on paper towels.  Toast the roll halves and put on a plate.

Wipe out the skillet clean of onion debris, increase heat to medium high, and add 1 tsp olive oil.  Pat tomato slices with a paper towel, then add tomatoes to skillet.  Fry 1.5 minutes per side, sprinkling with 1/4 tsp sea salt.  Remove and drain on a paper towel.  Break the eggs into the skillet, keeping them separated.  Fry for 1.5 minutes until light brown, then carefully flip both eggs.  Sprinkle on additional sea salt and pepper.  Cook for 30 more seconds for slightly runny yolks.  Remove and put on the bottom half of the toasted roll.

Top eggs with basil leaves, onions, mayonnaise (if desired), and top half of roll.

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