from Chef Spencer Thomson of Nosedive Gastropub in Greenville, South Carolina
4 green tomatoes
½ pound Italian sausage
½ cup parsley, chopped
¼ cup chives, chopped
¼ cup oregano, chopped
¼ cup extra virgin olive oil
1 tablespoon white balsamic vinegar
Salt, as needed
2 cups buttermilk
1 quart masa
Oil for frying
1½ teaspoons white vinegar
4 - 6 eggs
Remove tomato cores by slicing each tomato into ½-inch slices horizontally. Set aside the top and bottom slices of each tomato. Using a ring cutter, punch out the center of each tomato slice (creating a donut-like shape out of each tomato). Set aside the small center cutouts.
Remove Italian sausage from casing and fill each green tomato slice to form a patty of sausage inside each tomato ring. Let sit in refrigerator for 2 hours or covered overnight.
While tomato rings are cooling, rough-chop the reserved tomato centers and top and bottom slices. Place into mixing bowl.
Place chopped herbs in a mixing bowl with chopped tomato and season mixture with oil, white balsamic, and salt. Set aside to marinate.
Add buttermilk to a bowl and pour masa into separate shallow baking dish. Meanwhile, heat oil in a pan over medium-high heat.
Carefully dredge each tomato patty in masa, then in buttermilk, then in masa again.
Pan fry tomato patties in oil until golden brown on each side and until sausage is cooked through. Remove, place on paper towels, and season with salt. Transfer to 4−6 plates to serve.
Gently simmer water in a saucepan. Add white vinegar. Crack an egg into a small bowl. Gently stir water to create some movement then place egg in pot to poach. Wait about 3−4 minutes, then pull egg from liquid and place on top of tomato slice. Repeat with all eggs.
Garnish with marinated green tomato and serve immediately.