Bacon, Egg, and Fried Green Tomato Stacks

Low carb and gluten free breakfasts aren't very exciting. Usually.

Mike usually cooks us breakfast on weekend mornings. He's the best egg maker around, and we usually eat eggs. 97% of the time. But every once and a while I get sick of eggs / get inspired to make something new and exciting. 

Enter BET's: Bacon, Egg and fried green Tomato Stackish-sandwichy things! (I'm still debating on the official name.) 

We found these beautiful green tomatoes at a farm stand and I had to use them in a recipe worthy of their greatness. I mean, I had many sleepless nights thinking about what to do with these maters.

So I fried them up and added some (turkey) bacon. Um hello!? Best idea ever. 

The tomatoes were crunchy and just tart enough to contrast the richness of the eggs and bacon.

Plus they're gluten free. BAMF! Health on a plate. The end.

Printable Recipe HERE.

Oh, and don't forget to enter the Cooking Planit Cookware giveaway - all the details are at the bottom of this post!

Makes 4 servings

1 - 2 large green tomatoes
1 1/2 cups corn meal
1/2 teaspoon cayenne pepper
Salt and pepper to taste
7 eggs (or 4 eggs and 2/3 cup egg substitute)
2 tablespoons vegetable or coconut oil
8 slices turkey bacon
1/2 cup Chobani Greek yogurt
1 teaspoon sriracha sauce

Slice the tomatoes into 1/2"-thick slices.

Combine the corn meal, cayenne, salt and pepper in a shallow dish or bowl.  Add 3 eggs or the egg substitute into another shallow dish.

Preheat a large frying pan to medium-high heat and add the oil. 

Dip each tomato slice into the egg wash, and then dip into the cornmeal mixture to coat the tomato on all sides.  Place in the frying pan. Repeat with the remaining tomato slices. Cook for about 5 minutes, flip the tomatoes over, and cook for another 5 minutes until browned on both sides.

Meanwhile, cook the bacon in another frying pan until crisp, about 10 minutes.  

Fry the remaining 4 eggs in a large pan. We made them sunny side up (so don't flip them - just cover the pan and cook until the whites are not runny, about 4 minutes).

Combine the yogurt and the sriracha sauce in a small bowl. 

To assemble, sandwich 2 pieces of bacon in between two tomato slices and top with a fried egg. Drizzle the sriracha yogurt on top and serve immediately.

Enter the Cooking Planit Contest for your chance to win 1 of 50 brand new sets of T-fal cookware! The contest is ending soon!!

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