Photograph byMarcus Nilsson Food Styling by Maggie Ruggiero Prop Styling by Angharad Bailey

Lost Weekend: Endless Breakfast

Pickled Green Tomato BLT with A Runny Egg

Mains from Issue 13 - Summer 2018 – The Getaway issue

Among New York’s many weighty contributions to the culinary canon, the egg sandwich ranks high—from the humble but fiercely beloved (just ask any ex-pat New Yorker) squishy Kaiser roll version procured at a local bodega, to the more elevated takes conjured by sandwich whisperers like Caroline Fidanza, culinary director at Andrew Tarlow’s restaurant group and founder of the now-shuttered and eternally revered Saltie. Her pickled green tomato BLT that runneth over with yolky goodness is the egg sandwich as high art.

makes It’s loose; depends how long your lost weekend is.

  • focaccia or ciabatta
  • mayonnaise
  • pickled green tomatoes (made at least 1 day ahead, recipe below)
  • bacon
  • basil leaves
  • eggs

  • 4 to 5 green tomatoes
  • cups cider vinegar
  • cups water
  • ¾ cup sugar
  • ¼ cup salt
  • 1 Tbsp black peppercorns
  • 1 Tbsp coriander seeds
  • 1 Tbsp fennel seeds
  • 1 Tbsp mustard seeds
  • tsp ground turmeric
  • 1 tsp fenugreek seeds, optional
  • 2 chiles de árbol

  • BLT: Generously slather your choice of bread with mayo. Put two nice slices of pickled green tomato on the bread. Cook bacon to desired crispness and place on top of the tomatoes. Add basil to cover. Then fry an egg and place on top.

  • Pickled Green Tomatoes: Slice tomatoes ¼-inch thick and place in a heatproof bowl. In a non-reactive saucepan bring the vinegar, water, sugar, salt, pepper- corns, coriander, fennel, and mustard seeds to a boil, stirring to dissolve sugar and salt. Remove from heat and stir in the turmeric, fenugreek, and chilies then pour over the tomatoes. Weight with a plate to keep tomatoes submerged, and cool to room temperature. Cover and refrigerate. Allow to pickle at least 1 day. They’ll keep up to 2 months refrigerated.