BreakfastBrunchLunch

Fried Tomatoes And Creamy Gravy

Name: Fried Tomatoes And Creamy Gravy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 6 pcs bacon crumbled, for garnish; 0.5 cup cornmeal; 3 tbsp all-purpose flour; 3 tsp granulated sugar; 2 tsp salt; 0.25 tsp black pepper ground; 4 pcs large tomato sliced 1cm thick; 1 cup half and half; 0.5 tsp salt; 4 pcs english muffin toasted, for serving (optional)

Firm tomato slices are coated in a seasoned cornmeal mixture and fried until golden brown. A simple, creamy gravy made from the pan drippings brings it all together for a savory, comforting dish often served for breakfast or brunch.

An original recipe by Forkin

Total time: 30 min
Serves: 4
Difficulty: Medium
Per serving: 491 kcal

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

garnish

6 pcsbacon, crumbled, for garnish

coating

0.5 cupcornmeal
3 tbspall-purpose flour
3 tspgranulated sugar
2 tspsalt
0.25 tspblack pepper, ground

Ingredients

4 pcslarge tomato, sliced 1cm thick
4 pcsenglish muffin, toasted, for serving(optional)

gravy

1 cuphalf and half
0.5 tspsalt

Equipment

plate · shallow dish · large skillet · cutting board · knife · whisk

The method

Step by step

1
Place bacon slices in a large skillet over medium heat and cook until crisp, about 8-10 minutes.
About 10 min
2
Remove the cooked bacon to a paper towel-lined plate, reserving the rendered drippings in the skillet. Once cool enough to handle, crumble the bacon.
About 2 min
Cook’s note: You should have about 3-4 tablespoons of drippings. If you have much more, pour some off.
3
In a shallow dish, whisk together the cornmeal, all-purpose flour, granulated sugar, salt for the coating, and black pepper.
About 1 min
Cook’s note: Using a pie plate or similar shallow dish makes dredging the tomato slices easier.
4
Dredge each tomato slice in the cornmeal mixture, pressing gently to ensure it is evenly coated on both sides.
About 3 min
5
Heat the bacon drippings in the skillet over medium-high heat. Carefully place the coated tomato slices in the skillet in a single layer, being careful not to overcrowd the pan.
About 1 min
Cook’s note: You may need to fry the tomatoes in two batches depending on the size of your skillet.
6
Fry the tomatoes for 2-3 minutes per side, until they are golden brown and just tender.
About 5 min
7
Transfer the fried tomatoes to a platter and keep them warm. Repeat with any remaining tomato slices.
About 1 min
8
Reduce the skillet heat to medium-low. Pour the half and half into the skillet, scraping up any browned bits from the bottom with a whisk.
About 1 min
9
Whisk about one to two tablespoons of the reserved coating mixture into the pan to thicken the gravy, then stir in the salt for the gravy.
About 1 min
Cook’s note: Add the coating mixture gradually to avoid lumps and achieve your desired thickness.
10
Simmer gently, whisking constantly, for 2-3 minutes until the gravy has thickened.
About 3 min
11
Serve the fried tomatoes over toasted english muffins, spoon the creamy gravy over the top, and garnish with the crumbled bacon.
About 2 min

Per serving

Nutrition

30%Score

Calories: 491kcal
Protein: 20.6g
Carbs: 57.7g
Fat: 19g
Fibre: 5.9g
Sugar: 13.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store the fried tomatoes and gravy separately in airtight containers in the refrigerator.

Reheating

Reheat tomatoes in an air fryer or oven at 180°C (350°F) until warm and crisp; gently warm the gravy in a saucepan over low heat.