Restaurants›The Kitchen Restaurant›The Wives’ Tale Recipe

The Wives’ Tale Recipe

Inspired by The Kitchen Restaurant
Time40m
Serves2

Fried Green Tomato “BLT”, Poached Farm Egg, Crispy Pancetta, Avocado, Arugula and Jalapeno Hollandaise.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Fried Green Tomatoes

Slice green tomatoes into 1/4 inch thick rounds. Set up a breading station with one plate for flour, one for beaten eggs, and one for cornmeal. Dredge each slice in flour, then dip in beaten eggs, and finally coat with cornmeal.

2

Fry the Tomatoes

In a skillet, heat oil over medium heat. Fry the breaded green tomato slices until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels. Season with salt and pepper.

3

Cook the Pancetta

In the same skillet, cook pancetta slices until crispy. Remove and drain on paper towels.

4

Poach the Eggs

Bring a pot of water to a gentle simmer. Add a splash of vinegar (optional). Crack each egg into a small bowl and gently slide into the simmering water. Poach for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.

5

Make the Jalapeno Hollandaise

In a blender, combine the jalapeno (seeded and chopped), butter, lemon juice, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning if necessary.

6

Assemble the BLT

On a plate, layer the fried green tomatoes, crispy pancetta, sliced avocado, and arugula. Top each stack with a poached egg and drizzle with jalapeno hollandaise.