Canadian Ham Breakfast

4 slices Mountain View Dairy Canadian Ham
2 large green tomatoes (can use a firm red tomato as well)
4 eggs
1 c unbleached all-purpose flour
kosher or sea salt and fresh ground black pepper
1 c cornmeal   
1 tsp paprika
1/2 tsp cayenne pepper, optional
2 eggs
2 tbsp milk
lard for frying
**optional sauce

Place a cooling rack over a baking sheet, then slice tomatoes about 1/2" thick, place on cooling rack.(depending on tomato size, you may have more then four slices or you may need 3 tomatoes fried). Sprinkle each tomato with salt and let rest for 15 minutes.

Set up your breading station, tray one: flour seasoned with s/p, tray two: 2 eggs beaten with 2 tbsp milk and tray three: cornmeal seasoned with s/p, paprika and optional cayenne.

Preheat lard for frying, in a separate skillet start to brown off the ham. (depending on skillet size, do this in batches so the ham can get crispy, then remove to a plate and tent with foil to keep warm).

Taking one tomato slice at a time, dredge in flour, then dip in egg and the dredge in cornmeal. Return to rack, and repeat with remaining tomato slices.

Fry tomato in lard for about 3-4 minutes per side, over med/high heat or until golden and crisp. Remove to a cooling rack. (you could place on paper towels, but the rack helps retain the nice crisp breading).

Fry remaining eggs, (poached would be nice also) season each with s/p.

Place a slice of ham on each plate, top with tomato and then a fried egg.

**I made a yogurt basil/garlic sauce. 1/2 c plain Maple Hill Creamery plain yogurt, 1/4c chopped fresh basil and 1 garlic clove minced. S/P to taste.