Slice the tomato into ¼ inch slices after cutting off ends and sides to there is no skin. Grab a few small bowls and add egg and buttermilk to one and flour to the other. In the final bowl, add the GF panko. Dredge the tomato in the flour first then the egg and buttermilk and finally the panko.
Get your pan hot with some frying oil. When the oil is ready gently place the dredged tomato into the oil. Fry until the tomato is golden brown, about 2 minutes per side. Take them out and let them drain on a paper towel.
In a small pot, boil water and poach 1 egg. If you don’t feel poaching, cook the egg and top your dish however you prefer.
Mash up one avocado in a bowl and then, spread it gently onto the fried green tomato. Top avocado with the poached egg and garnish with some chopped chives, salt, and pepper.
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