Makes 2 sandwiches
½ pound bacon1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil. Lay bacon in a single layer. Bake bacon for 10-15 minutes or until desired crispness is reached. Drain on paper towels.
1 medium green tomato, sliced into ½-inch rounds
2 cups yellow cornmeal
1 cup all-purpose flour
1 tbsp Cajun seasoning
2 slices American cheese
4 slices multigrain bread, toasted
2. In a large skillet, pour olive oil ¼-inch deep and heat. Combine cornmeal, flour and seasoning in a medium bowl. Add tomato slices and coat. Place in hot olive oil, being careful to not overcrowd the skillet. Cook 3 minutes, then flip tomatoes. Cook another 3 minutes, remove from skillet and drain tomatoes on a paper towel.
3. While tomatoes are frying, add enough olive oil to another skillet to coat the bottom. Heat, then add eggs. Prepare over medium.
4. For each sandwich, assemble one slice of cheese, one egg, half of the tomato slices and half of the bacon on the toast.