Poached Eggs with Remoulade

Directions

Directions: 1. For the rémoulade: Combine all ingredients in a small bowl; stir until thoroughly combined. Let stand 15 minutes for flavors to blend. 2. Meanwhile, for fried green tomatoes: Cut tomato crosswise into 4 slices. In a shallow bowl, combine cornmeal, pastry flour, salt and pepper. Press tomato slices into cornmeal mixture to lightly coat on all sides. Shake excess back into bowl. 3. Heat oil in a large nonstick skillet over medium-high heat. Fry tomato slices until golden, 6 to 8 minutes, turning once halfway through. Transfer tomato slices to a plate lined with paper towels. Sprinkle with additional salt and pepper to taste, if desired. 4. Place 1 tomato slice on a serving plate. Top with 1 slice of cheddar cheese and a poached egg. Repeat with remaining tomato slices, cheese and poached eggs to make 3 more servings. Top each with 2 tablespoons remoulade. Garnish with fresh tarragon sprigs, if desired, and serve. Green, unripe tomatoes, a Southern favorite, have a zesty flavor and firm texture that make them perfect for frying. They're also absolutely delicious topped with a slice of cheddar cheese and a poached egg.

Ingredients

• RÉMOULADE
• 3/4 cup mayonnaise
• 1 tablespoon capers, drained and chopped
• 2 tablespoons finely chopped dill pickle
• 1 tablespoon chopped fresh parsley
• ½-teaspoon dried tarragon or 1 1/2 teaspoon fresh
• 2 teaspoons Dijon mustard
• TOMATOES
• 1 (7-ounce) green tomato
• 1 tablespoon stone-ground cornmeal
• 1 tablespoon whole-wheat pastry flour
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 ½ tablespoons vegetable oil
• 4 (1-ounce) slices cheddar cheese
• 4 large eggs, poached
• Fresh tarragon sprigs (optional)

Parsed from recipe text (no separate ingredient records).