Eggs Blackstone
This is a great alternative to Eggs Benedict. The roasted tomatoes offer a new rich flavor for breakfast. There are a few steps to this recipe but none of them are difficult and you can multi-task most of them.
Eggs Blackstone
We discovered Eggs Blackstone on a trip to Savannah, GA and immediately fell in love with the dish. It is a great alternative to Eggs Benedict.
Print
Pin
Servings: 2
Ingredients
Eggs and Muffins
- 1 Large Tomato (sliced into four slices) Make sure you get a very ripe one
- 1-2 tbsp Olive Oil Grape & Olives On Tap Persian Lime or Basil are great choices
- 1½ tsp Thyme
- Salt to taste
- Pepper to tast
- 4 slices Bacon we use either applewood or cherry wood
- 2 English muffins sliced
- White distilled vinegar you will need a few tbsp for the eggs
- 4 eggs
Hollandaise Sauce
- 4-5 egg yolks more yolks create a thicker sauce
- Pinch Salt
- Pinch Cayenne pepper we have also used Chipotle pepper
- 1½ tsp Fresh lemon juice
- 1 tsp Dijon mustard
- ½ cup Unsalted butter 1 stick, we use Irish Kerry Gold butter
Instructions
Tomatoes and Bacon
- Preheat oven to 375℉
- Line a baking sheet with parchment paper
- Pour the olive oil into a glass bowl large enough to fit a tomato slice
- Dredge one tomato slice at a time into the olive oil and place on the lined baking sheet (add more olive oil if needed - the tomatoes need to be well-coated)
- Sprinkle each side of the tomatoes with salt and pepper
- Sprinkle the top of the tomato slices with the Thyme
- Bake for 20 minutes
- Heat a large skillet over medium heat
- Cut the bacon slices in half and cook in the skillet until done
- Place the cooked bacon on a paper towel-lined plate and cover to keep warm
Hollandaise Sauce
- Place the egg yolks, salt, Cayenne pepper, lemon juice, and Dijon mustard in a blender
- Melt the butter in a small sauce pan on medium-high heat
- Turn the blender on to medium to medium-high speed
- Once the mixture has settled and is not splattering towards the top, begin to add the hot, melted butter in a constant stream
- Once the sauce reaches a smooth texture with the thickness you desire, turn off the blender
Poached Eggs
- Fill a 3-4 quart sauce pan about ¾ full of water
- Heat the water on high heat to a boil
- Crack one egg into a coffee cup with a handle or a small pinch bowl
- Add about ½ tsp of the vinegar to the coffee cup
- Carefully stir the boiling water to create a "water tornado" in the center of the sauce pan (I have found that starting on the outside and slowly accelerating is the safest way to do this step)
- Carefully pour the egg into the sauce pan and set a timer for three minutes
- Use a slotted spoon to remove the egg once the timer expires
- Place the egg on a plate and repeat for the remaining three eggs
English Muffins
- You can either toast the muffins or heat them in a pan with butter (my preferred method)
- Melt about ½ tbsp butter in a skillet
- Place the muffins cut-side down into the butter
- Once the muffins are golden brown, remove and place on a plate for serving
Assemble to Eggs Blackstone
- By this time, the tomatoes and bacon should be ready
- Place the bacon halves on the buttered muffins, followed by a tomato slice, one egg, and then the Hollandaise sauce (you may need to give the Hollandaise sauce a quick stir in the blender if it has been sitting a while). Add a pinch of paprika and some chopped chives for garnish.
Notes
https://www.go-ontap.com/collections/all - link to Grapes & Olives On Tap
Tried this recipe?Mention @HeyKidsLetsEat or tag #HeyKidsLet'sEat!