Cornmeal Crusted Tomato and Egg Sandwiches
Cornmeal Crusted Tomato and Egg Sandwiches
Ingredients
1 tomato, sliced thin
Salt
¼ cup corn meal
¼ cup self-rising flour
¼ tsp Cajun seasoning
3 slices bacon, cut in half
4 eggs
6 bread rolls
Directions
1. Lay tomato slices on paper towels, sprinkle with salt. Allow to rest 15 minutes, blot off salt and condensation with paper towels.
2. Meanwhile, fry bacon in cast iron skillet. Remove from pan and reserve grease.
3. Mix cornmeal, flour and seasoning in a shallow dish. Coat tomato slices and fry in prepared skillet.
4. Fry eggs
5. Assemble sandwiches: egg, bacon, topped with tomato.
