8 thick cut slices bacon (or more as desired)
8 large eggs
2 medium size green tomatoes, cut into eight 1/2-inch thick slices
1 cup milk (or buttermilk)
1 large egg
1/4 -1/3 cup all-purpose flour (see hints below)
1/4 -1/3 cup cornmeal
bottled hot sauce for garnish (like Franks Red Hot or Tabasco)
Cook 8 thick cut slices of bacon until crisp.
While you're keeping your eye on that, use a large pie dish to combine 1 large egg with 1 cup of milk and beat together.
Add eight 1/2-inch thick slices of green tomato to the milk and egg to soak.
Combine 1/2 cup all-purpose flour and 1/2 cup cornmeal in another large shallow dish.
Once the bacon is cooked and draining on paper towels, turn the heat off on the pan and pour off most of the rendered bacon fat and reserve that.
Then dredge 4 of the slices of tomato in the cornmeal on both sides, turn the heat back on underneath the pan and cook the sliced tomatoes until they're golden brown on both sides, adding a little more bacon fat if you need to.
You'll need to wipe the pan out between cooking batches of tomatoes and before you fry the eggs and then, once the tomatoes are out and draining on paper towels, fry the eggs, in batches if you need to, the way you like them.
Serve the fried eggs over the top of the tomatoes with a couple of slices of bacon and a splash of hot sauce if you like.
The video states 1/2 cup each flour and cornmeal but you'll really need less than that.
This would be nice with a side of cornbread.