By Duane Pemberton
- 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.