Ingredients
- Tomato and Mint Crouton
- 12 poached eggs
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon ground black
pepper
- 1 cup freshly grated Parmesan
cheese
- 1 cup Panko Japanese bread
crumbs
- 2 tablespoons fresh mint,
chopped
- 12 slices tomatoes, sliced
- ½-inch thick (about 3
tomatoes)
- 4 large raw eggs
- 4 tablespoons vegetable oil
- Micro Greens
- 1 cup greens
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
Salt and pepper to taste
- 2 sage leaves, 1 sage leaf for
each filet
- 1 tablespoon olive oil
Salt and pepper, to taste
Method
Combine flour, salt and pepper. Mix well.
In separate bowl, combine Panko, mint and Parmesan.
In third bowl, combine raw eggs.
Take slices of tomato and dip in flour, dust off excess. Then dip in egg mixture, letting excess drip off. Finally dip in Parmesan/Panko mixture, pressing Parmesan mixture onto slices for good coverage.
Repeat until all slices are breaded. These should be stored in a single layer dusted lightly with extra crumbs.
Heat oil in sauté pan, over medium-high heat. Place 3 slices in pan, and let cook about 1½ to 2 minutes on each side, until just golden brown.
Top with one poached egg per tomato slice.
In a separate bowl, toss the micro greens with the lemon juice, olive oil and salt and pepper. Serve the micro greens on the side of the tomato and egg.
Tips on Tomatoes
- A good serrated knife is far superior to a flat-edged knife for slicing tomatoes. If you use a flat-edged knife, be certain it is very sharp or you will squash and bruise the tomato flesh when slicing.
- Do not use an aluminum pot, pan or utensil when cooking tomatoes. The acid in the tomato reacts unfavorably with the aluminum and can pit and discolor the aluminum cookware.
- The high acid content of tomatoes naturally slow down the cooking process of some other foods. For example, beans cooked with tomatoes may take up to twenty percent more cooking time than without.
- Plum tomatoes are best used for sauces. Globe, cherry, and grape tomatoes are best for eating raw, although all varieties are good.
- Herbs that marry well with tomatoes include basil, oregano, marjoram, pepper, dill weed, thyme, garlic, bay leaf, celery seed, sesame seed, tarragon, chives, and parsley. If you happen to be the unfortunate victim of the wrong end of a skunk, tomato juice will neutralize butyl mercaptan, the prime ingredient in the stinky defensive spray.
