"New from the Kitchen"
Recipe of the Month - November 2018
Soups: Greens, Egg & Ham
Serves: 2
I am always looking for ways to offer a new twist on breakfast and came up with this entree after having made a batch of fried green tomatoes and thought it would be fun to incorporate it into breakfast. I have also been using a fried Pancetta wafer as a salad garnish so thought it could substitute for regular bacon. The bottom of the dish is arugula with a light maple dressing then the cornmeal encrusted tomato (decided to bake rather than fry) add the Pancetta and then a poached egg. You can make a batch of the tomatoes ahead and freeze them and just take out just what you need. Hope you enj
Ingredients
1 Ounce Arugula
Maple salad dressing
2 Cormeal crusted green tomatoes (to bake)
2 pieces of Pancetta
2 eggs (to poach)
For salad dressing:
1 teaspoon Dijon mustart
2 tablespoons red wine vinegar
2 teaspoons pure maple syrup
4 tablespoons extra virgin olive oil
Salt & fresh ground pepper to taste
For the green tomatoes:
5 Green tomatoes (very green)
2/3 cup flour
2/3 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 eggs beaten
Instructions
Slice tomatoes into fairly thick slices.
Mix 1/3 cup of the flour and 1/3 cup of cornmeal and all the salt, pepper and garlic powder and dip each tomato slice into mixture and coat completely.
Lay the slices on a baking sheet and freeze for 30 minutes.
Crack eggs into a shallow bowl and blend with a fork.
In a separate bowl combine 1/3 cup flour and 1/3 cup cornmeal.
Dip each tomato slice in the egg and then in the breadcrumb mixture. Completely coat the slices and lay back on the baking sheet in one layer and freeze overnight. They can then be stored in a large ziplock bag.
Instructions
Put the salad dressing ingredients in a container and shake
Place the pancetta on a piece of parchment paper and bake at 375 degrees for 7 to 10 minutes or until brown and then drain on paper towels on a warmer to hold.
Turn the oven to 400 degrees and bake the tomato slices on parment for 10 to 12 minutes, place or warming tray.
Bring a pan of slightly salted water to boil and then turn heat to medium, crack the eggs individually in to a cup and gently slide in to the water, poaching for 5 approximately minutes.
As the eggs are poaching, dress the arugula and place on plate, top with a slice of tomato and then the pancetta, remove the eggs with a slotted spoon and place on top. Salt and pepper to taste. Serve with English toast or muffin.
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