This was the main course I cooked for my brunch class at the Stonewall Kitchen Cooking School. I guest chef there about 20 times per year (brunch and dinner) and this was one of the summer menu items I came up with. I’m always looking for creative ways to do poached eggs. This was a huge hit, can you see why? They’re really simple ingredients (providing you can find green tomatoes) and a remoulade sauce which is made from about 15 ingredients! It WILL be in my next cookbook….stay tuned! My favorite poached eggs in my cookbook are over sweet potato hash browns with a caramelized onion and poblano pepper cream sauce – sweet and heat, over the poached eggs, the combination is just delicious!