Fried green tomatoes make me think of feel good, ’90s chick flicks. And that makes me smile. This delectable breakfast sandwich also makes me smile. Who would have thought to create a bread-free breakfast sandwich with faux fried green tomatoes? This gal, that’s who.
P.S. These tomatoes are also fantastic as a side dish with dinner—sans egg and bacon.
Note: Fried green tomatoes can also be baked rather than pan-fried. Preheat the oven to 400 ̊F. In step 6, place the battered tomatoes on a parchment paper-lined baking sheet. Bake for 8 minutes, and then put under high broil for a minute or so, watching closely.
½ cup coconut milk, full fat
⅓ cup coconut flour
½ teaspoon sea salt
dash of black pepper
½ cup flax meal
3 tablespoons coconut oil
3 green heirloom tomatoes
4 bacon, strips
In a shallow bowl, combine the eggs and coconut milk. Mix well.
In another shallow bowl, combine the coconut our, sea salt, and black pepper.
In a third shallow bowl, place the flax meal.
Place a large skillet over medium-high heat and add 1 tablespoon coconut oil. Arrange the 3 shallow bowls together near the preheating skillet.
Slice the tomatoes to create 8 similarly-sized slices. Dip each slice of tomato first in the our mixture. Carefully coat each side of the tomato slice with our. Dip the flour-coated tomato slice in the egg mixture. Next, fully coat the tomato slice with flax meal.
Place the breaded tomato slice in the preheated pan. Cook each side for about 5 minutes, until golden. Set the cooked tomatoes aside.
Individually cook 4 eggs in a small skillet. Cook 4 slices of bacon in a skillet or in the oven until crispy. Assemble your breakfast sandwiches by stacking an egg and bacon between 2 tomato slices. Enjoy!