2 lg. green tomatoes, unpeeled
3 tbsp. bacon fat
1 egg, beaten
Dry bread crumbs, lightly salted

Slice tomatoes a little over 1/4 inch thick. Heat bacon fat in a heavy skillet. Dip tomato slices in egg. Coat with bread crumbs. Fry over medium heat until golden brown on both sides and tender throughout when pricked with a fork. Drain on paper towels. Serve hot as a dinner or breakfast vegetable. Yield: 4 servings.