The fried green tomatoes stand in for the typical English muffin, topped with poached eggs and an easy, spicy, mushroom cream sauce. I used the same recipe and technique for cooking the tomatoes that I describe here, using garbanzo flour and an egg wash to create a grain-free, crispy coating. After you cook and remove the tomatoes from the pan, add the sliced mushrooms to the same skillet (make sure there is not more than a tablespoon of cooking oil left in the pan), cook the mushrooms until lightly browned, then finish the sauce with some half and half and some seasoning.
Fried Green Tomatoes with Poached Eggs and Creole Mushroom Gravy
1 recipe Fried Green Tomatoes
Poached eggs, well drained
8 ounces fresh mushrooms, trimmed and sliced
2 teaspoons Creole seasoning blend
salt and cracked black pepper, to taste
1 cup half and half
chopped fresh parsley
After you have cooked your fried green tomatoes, place them on paper towels to drain and add the mushrooms to the skillet. Cook them over medium-high heat until they begin to brown. Add in the Creole seasoning, salt, and black pepper, and stir to coat. Add the half and half and let the sauce cook down until the liquid is reduced by about half.
For each serving, place two fried green tomatoes on a serving plate, top each with a poached egg, and spoon on some of the warm mushroom sauce. Sprinkle with parsley, if desired.
Thanks for reading,