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1
For the pancetta: Heat the olive oil in a skillet over medium heat and add the pancetta.
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2
Cook until the pancetta is crisp; remove to a plate lined with paper towels.
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3
For the panko-crusted green tomatoes and fried oysters: Preheat the oven to 450 degrees F. Fit a baking sheet with a wire rack.
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4
Fill a high-sided medium saute pan halfway with canola oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
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5
Put the flour in one shallow bowl and the whisked eggs in another and sprinkle both with salt and pepper.
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6
Put the panko in a third shallow bowl.
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7
Bread each tomato slice by dusting with seasoned flour, dipping into the egg wash and coating with the panko crumbs.
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8
Place onto the prepared baking sheet, drizzle with the olive oil, sprinkle with salt and pepper and bake until golden, about 15 minutes.
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9
Dip your oysters into the seasoned flour.
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10
Fry in the canola oil for about a minute; remove to a plate lined with paper towels.
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11
For the eggs and frisee salad: In a nonstick skillet, add some canola oil and heat over medium heat.
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12
Fry your eggs until the yolks are just set; remove to a plate.
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13
Toss your frisee with the sage, lemon juice and a pinch of salt and you are ready to build.
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14
Using your crusted tomatoes as your base, add a slice of pancetta.
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15
Top with an egg, some frisee, an oyster and a second tomato.
