Crispy Green Tomato Stack with Sausage & Egg
Cornmeal-crusted fried green tomatoes layered with tangy remoulade, crispy sausage patties, and a runny-yolk fried egg. Southern comfort on a plate, ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 18g
Ingredients
- 3 medium green tomatoes (firm, not ripe)
- ½ cup cornmeal
- ⅓ cup mayonnaise
- 2 tbsp pickle relish (or finely diced dill pickle)
- 1 tbsp lemon juice
- 4 count sausage patties
- 2 count large eggs
- ¼ cup dill pickles (for serving)
Instructions
- 1
Slice tomatoes into 0.25-inch rounds. Pat dry. Mix cornmeal with 0.5 tsp salt and 0.25 tsp pepper in a shallow bowl.
- 2
Stir mayo, pickle relish, and lemon juice in a small bowl until smooth. Set remoulade aside.
- 3
Heat 0.25 inch neutral oil in a 12-inch skillet over medium-high until it shimmers, about 2 minutes.
- 4
Dredge tomato rounds in cornmeal, shaking off excess. Fry in batches without crowding until deep golden and crispy, 2-3 minutes per side. Transfer to a plate lined with paper towels.
- 5
In the same skillet, cook sausage patties over medium-high until cooked through and browned, about 3 minutes per side. Push to the edge.
- 6
Crack eggs into the skillet, spacing them around the sausage. Cook until whites set but yolks still jiggle, 3-4 minutes. Season with salt and pepper.
- 7
On each plate, layer fried tomato, remoulade, sausage, tomato, remoulade, then top with fried egg. Serve with pickles on the side.
Tools you’ll need
- 12-inch cast iron skillet or heavy-bottomed skillet
- shallow bowl
- small mixing bowl
- slotted spatula
- paper towels
- sharp knife
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