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.

5 from 2 votes

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Course: Breakfast

Cuisine: American

Keyword: Bacon, Eggs, Eggs Benedict, English Muffin, Roasted Tomatoes

Prep Time: 10

Cook Time: 30

Servings:

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

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

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

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

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

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.

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