Fried Green Zebra Tomatoes with Poached Egg & Basil

Thank you Michael Ruhlman for reminding me how delicious fried green tomatoes are...

And yes, green zebra tomatoes really do come from real green zebras.

They are expensive and difficult to find on the East coast. Only Whole Foods seems to carry them in NYC. However, on the Black Market, commonly called 'Farmer's Market' (bring cash), you may be able to find these emerald beauties at reasonable prices.

Green zebra tomatoes are great for frying. They are firm and hold up when breaded in panko crumbs and fried over high heat. And I love their tart flavor especially with a generous pinch of fleur de sel and a basil leaf or two.

Related recipes around the blogoshpere:

Fried Green tomates by Simply Recipes

Whistlestop Cafe

fried green tomatoes How to Video at iFoods

 

Fried Green Zebra Tomatoes with Poached Egg & Basil Serves 2

2 firm green zebra tomatoes the same size, sliced 1/2" thick

2 red tomatoes the same size as the green zebras, sliced 1/2" thick

4 fresh eggs (fresh eggs retain their shape better)

1 cup Panko bread crumbs (Japanese bread crumbs)

1/2 cup flour Grape seed oil for frying (or Canola)

Salt, freshly ground pepper, fleur de sel

White wine vinegar to poach eggs (or colorless vinegar) 

Heat 4"'s of water in a large sauce pot on medium-high heat to simmer. Add a big splash of white wine vinegar. Crack two eggs into separate small cups. Slide into simmering water. Cook until the whites are set and yolks are still runny, about 11/2 - 2 minutes. Transfer eggs with a slotted spoon to a plate lined with a clean dish towel.

If serving later transfer eggs to an ice bath and keep in refrigerator up to 24 hours. They can be reheated in a warm oven or warm water. Season green tomato slices with salt and pepper on both sides. In 3 separate bowls add Panko bread crumbs, flour, and 2 whisked eggs.

Dip green tomato slices in flour and dust off excess. Next dip in egg wash and last in panko crumbs. Set aside. In a medium non-stick skillet heat 3 T's of grape seed oil on medium high heat. When oil is hot and shimmers add tomato slices. Fry on both sides until golden brown. Transfer to a plate lined with a paper towel. Layer green tomatoes with basil and red tomatoes seasoning each slice with fleur de sel.

Add poached egg on top and finish with little more fleur de sel and cracked pepper.

Comments

[susan worthman]

just discovered you used to work at Ristorante Ecco. Thanks to your skill and that of the rest of the staff, I spent many a blissful afternoon lunching there.
A friend hankers after the tartufo you used to serve. Do you happen to have the recipe?

[Kalyn]

Great idea for using tomatoes. I'm feeling blessed because I actually have green zebras in my garden this year (although not nearly as many tomatoes on the plant as I wish I had!)

[Lydia (The Perfect Pantry)]

I love that you've mixed fried tomatoes with raw tomatoes. And I'm in awe of your perfect poached egg -- mine never manage to be so self-contained!

[Ms. Glaze]

Susan – Ristorante Ecco was the first real restaurant I cooked at in SF about 12 years ago now. And it is still one of my favorites. Too bad they closed, it was well loved by everyone and I wish I had taken better notes in the kitchen...

The sous chef of RE now has his own restaurant in SF called Luella. I will get the recipe for you.

Kalyn – I've been really unimpressed this year with quality of heirloom tomatoes and the prices are outrageous, but the green zebras seem to be holding up well.

Lydia – I left something out in the recipe that I do when trying to cook picture perfect poached eggs: I start a little tornado in the center of the pot with the back of a long spoon handle and slide the egg right into the eye. The white whips around the yolk. I also cook them one by one.

I think people forget that poached eggs don't have to be served immediately and they reheat easily.To cook 4 eggs one by one only takes about 5 minutes of time and it's worth the finished look.

Also fresh eggs, not more than a week old, will retain their shape in simmering water with or without my tornado trick and you slide several into the pot without worry.

[John Lowe]

Green Zebra tomatoes rare? I don't think so, at least not to the home gardener. I grow them myself in an EarthBox. Both seeds and transplants are available from Seed Savers Exchange. Just had them in an omelet with peppers this morning. Very good!

[Ms. Glaze]

John – Oh what I'd give to have a garden again or even direct sunlight allowing for a window box. Boo!

[sonia]

Dear Ms Glaze,

I have been enjoying your frequent blog entries thoroughly. I love your simple recipes that taste so remarkable. I wish you ran your own restaurant or cook show.

I wish you a speedy recovery!

[Jeremy]

Question - is there a reason to use these specific Panko bread crumbs? Is there a diff if you say, convert your home-made brioche disaster into breadcrumbs? Or that puff pastry that you "forgot" about? (because there was something really interesting on the television at that moment....)

I am thinking about doing this for Sunday brunch - maybe add one more layer of tomato fried in basil cream to be sinful! And serve in a soup bowl for a diff effect.

[Ms. Glaze]

Jeremy - Go Panko bread crumbs all the way. I know you do a lot of cooking and if you're never used these before I think you will be a believer afterwards. I have experimented with many different types of breading (including those from lost and forgotten experiments) and Panko are BY FAR my favorite for frying. They always have a nice crunch without getting soggy. They are bland though, so season like a madman.

I love the addition of basil cream. Or even a reduced balsamic drizzle could be nice. But I have to say that the egg yolk just really sends it all home with or without the extra fuss.

Sonia - Thank you! You just made my day. It's been great to have some time to do my own cooking for a change ;-)

[john]

Well, I really must say that fried green tomatoes, are, how do you say, kinda like in my area as well as ripe green zebras. Green,unripe tomatoes, sliced, salt, pepper, fried golden, if you are rich in olive oil, texas champagne hot sauce. Simple, common, and the food that someone who is broke can cook as a summer delight. JPS

[john]

I forgot to put in that the green tomatoes must be dredged in flour before frying. JPS

[john]

Pps, No egg. JPS

[Tina]

Delicious recipe. Tastes just like summer. Happened to have Green Zebras from my CSA I did not know what to do with.... Thanks for the inspiration.

[adele]

Fresh tomatoes and poached eggs, and crispy batter... this recipe combines three of my favorite foods into one dish. :)

[Tom Wagner]

I have been growing Green Zebra tomatoes almost every year for the last 36! You can imagine my excitement when I found the first example of the variety---it had more zing than most tomatoes and I purposely bred the traits of four heirloom tomatoes together in a variety of ways until I came up with the true breeding line I released 10 years later in my Tater Mater Seeds catalog in 1983.

I have so many new creations bred up from Green Zebra, that even I don't know all the ones in my inventory. The newest Green Zebra line is named Gooseberry Lane. A clear epidermis green fleshed tomato about 1/2 inch in diameter and looks and almost tastes like a gooseberry.

I have recreated a possible replacement for the Green Zebra called Zebre au Bois. Everything about it like the original but it has some Ananas Noir bred in for a more complex taste sensation.

I will likely post a picture of it on my TaterMater blog someday.

Tom Wagner

[Novica]

In step 1, it says to bring 4'"s of water to a simmer. What does that mean? Teaspoons, Tablespoons, Cups? I need to eat what is in that picture!! I've never poached eggs before so I'm clueless. Please help.

P.S. This site is truly amazing!

[Novica]

P.P.S. Ms. Glaze, will you marry me?

[Air Jordan shoes]

Warm words is I like, I really like your blog!

[my boyfriend cooks for me]

We just got our first ever green zebra tomatoes today and are trying to decide how to use them - this looks like just what we were looking for. I especially love the layers of raw red tomato (we got a whole bunch of those too! Tomato season is THE BEST!)

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