Fried Green Tomato & Egg Sandwich
- 8 cups vegetable oil
- 1/2 cup self-rising flour
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 (1/2-inch) slices green tomato
- 1 cup buttermilk
- 4 potato rolls
- 5 tablespoons softened unsalted butter
- 12 leaves baby romaine lettuce
- 1/2 cup mayonnaise
- 1 tablespoon Sriracha
- 1 avocado, sliced into 16 segments
- 4 large eggs
Adapted from graphics.wsj.com
Fill a heavy-bottomed pot with oil and heat over medium-high, using a hot-oil thermometer to monitor temperature, until oil reaches 350 degrees. In a bowl, combine flour, Old Bay, salt and pepper and mix. Dunk green tomatoes in buttermilk and then dredge in flour mixture. Fry tomato slices, flipping halfway through, until golden brown on both sides, 5-6 minutes. Remove tomatoes from oil with a slotted spoon and place on paper towels to drain.
Heat a cast-iron skillet over medium-low heat. Slice rolls in half and spread cut sides amply with butter. Place rolls cut-side down in pan and apply pressure with a spatula or your hand. Cook until golden brown, 2-3 minutes.
Combine mayonnaise and Sriracha. Spread Sriracha mayo on cut sides of each roll. (You will have leftover Sriracha mayo. Reserve for another use.) Place 2-3 leaves of lettuce on each bottom bun. Divide fried green tomatoes among rolls.
Melt 1 tablespoon butter in a non-stick skillet over medium heat. Fry eggs until whites are firm and yolks are runny, 3-4 minutes.
Top each tomato with a fried egg and avocado slices. Close bun and serve.