New England Fried Green Tomatoes With Bacon Cream

• 12 slices thick-cut bacon
• 1 12 cups stone-ground yellow cornmeal
• 2 eggs
• 14 cup milk
• 10 green tomatoes, sliced into 1/2-inch rounds
• salt & freshly ground black pepper
• 1 12 cups whipping cream
• 3 tablespoons snipped fresh chives

1. Cook bacon in heavy large skillet over low heat until lightly crisped.
2. Remove from skillet, crumble and keep warm.
3. Strain bacon drippings.
4. Wipe out skillet;add strained bacon drippings to skillet.
5. Spread cornmeal on baking sheet.
6. Blend eggs and milk in shallow pie plate.
7. Dip tomato slice into egg mixture, dredge in cornmeal on both sides, shaking off excess.
8. Set on rack; repeat with remaining slices.
9. Let stand 5 minutes before frying.
10. Heat bacon drippings over medium heat.
11. Saute tomato slices in batches (don't overcrowd) until golden brown on both sides.
12. Season with salt and pepper and transfer to heated platter.
13. Pour off all but 1 tablespoon drippings.
14. Stir in cream and cook over medium-high heat until reduced by half.
15. Mix in 2 tablespoons chives.
16. Season with salt and pepper; ladle sauce over tomatoes.
17. Sprinkle with remaining chives and bacon crumbles and serve immediately.

bacon, stoneground yellow cornmeal, eggs, milk, green tomatoes, salt, whipping cream, fresh chives

Taken from www.food.com/recipe/new-england-fried-green-tomatoes-with-bacon-cream-232232 (may not work)