By Duane Pemberton
©2011 www.winefoot.com

• 1 large egg
• 3 strips of bacon
• High quality mayo (or make your own)
• Juice of 1/2 lemon
• 1 red chili pepper
• 1 large green tomato
• 1/2 cup of corn meal
• 1 teaspoon apple cider or rice wine vinegar

Mince the red pepper and mix with the mayo and add the lemon juice with a pinch of salt.

Start frying your bacon in a sautee pan or cast iron skillet. After bacon is done to your liking, remove.

Slice tomato into 1/3-inch rounds and coat each side in the corn meal until well covered. Fry in the left-over bacon drippings until each side is golden brown.

Fill medium sauce-pan about 2/3rd full of water and bring to a par-boil.  Add a teaspoon of apple cider vinegar and then the egg. Turn off the heat and allow to cook for around 4 minutes or until the egg white has cooked through.

For plating, I put two pieces of bacon between each tomato slice with a splash of the mayo on the bottom as well as over the poached egg.