Recipes

Search, browse, and manage your recipe collection.

New recipe
    Clear
    Name Serving Size Actions
    Pistachio Dessert View Edit
    Pistachio-Crusted Salmon Cakes View Edit
    Pistachio-Crusted Tilapia with Chard, Flash-Fried Prosciutto, Gorgonzola and Pine Nuts View Edit
    Pistachio-Parsley Pesto View Edit
    Pita Bread View Edit
    Pita Eggs Benedict over Grilled Prosciutto and Olive Oil Hollandaise View Edit
    Pizza Hut Original Pan Pizza View Edit
    Pizza Margherita View Edit
    Pizza Margherita 2 View Edit
    Pizza Margherita 3 View Edit
    Pizzagna View Edit
    Planet Hollywood Thai Shrimp Pasta View Edit
    PLT - Pancetta, Lettuce and Tomato Sandwich View Edit
    Poached Eggs with Remoulade View Edit

    Servings: Not specified

    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).

    Comments

    Net Carbs: 6 grams Total Carbs: 7 grams Fiber: 1 gram Protein: 16 grams Fat: 1 grams Calories: 559 Makes: 4 servings Prep Time: 10 minutes Total Time: 18 minutes

    Poached Fish View Edit