Eggs Blackstone with Roasted Tomatoes and Bacon

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If you love a Classic Eggs Benedict, you may fall even further in love with this dish.

This truly is quintessential brunch fare. The roasted tomatoes and crispy smoked bacon can be prepared in advance. And the easy “no fuss” hollandaise sauce can be prepared in minutes. It all comes together to make one of our all-time favorite breakfast dishes and we know you and your guests will flip for it, too. It’s really that good!

A close-up view of an egg blackstone sitting on a white plate with hollandaise sauce drizzled over the top and on the plate.

What Is an Eggs Blackstone?

It’s like an Eggs Benedict, but, we think the Blackstone gives it a run for the money.


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The Ingredients You Will Need

The ingredients for this amazing dish are straightforward and easily picked up from your local supermarket. Here’s what you’ll need to have on hand:

Tomatoes – Grab whatever variety looks the juiciest and freshest. When tomatoes aren’t in season, we usually go with Roma tomatoes. They are usually nice and red. Slice them nice and thick as they will reduce in size as they roast.
Oil – Olive oil or extra-virgin is best.
Seasonings – Salt, pepper, and fresh thyme (chopped) are perfect.
Bacon – Thick-sliced smoked applewood is our favorite, but any variety will work. Cook the bacon on a greased baking sheet at 375°F until crispy. Times will vary on the thickness of the bacon. Keep an eye on it, don’t let them burn! Drain on paper towels.
English muffinsHomemade are wonderful, but, store-bought will work just fine. Pull them apart with a fork, not a serrated knife. Toast until just lightly browned.
Eggs – Farm-fresh is ideal, but whatever you have on hand will work, too.
Vinegar – White distilled will help the egg whites stay intact.
Hollandaise sauce – Make our Blender (“no fuss”) Hollandaise Sauce for ease. So good! Thin with warm water if making an hour in advance (don’t go any sooner than that).

EXPERT TIP: Cut the tomatoes nice and thick. As they roast, they will reduce in size and become very soft. If they come apart a bit when you remove them from the pan, don’t worry, they will taste the same and still look wonderful on the composed dish.

Two images with the first being six slices of tomato sitting on a foil-lined baking sheet and seasoned with salt, pepper, and thyme, and then the other photo of them after they have been roasted for 30 minutes.

Tips for Perfect Eggs Blackstone

Season and Roast the Tomatoes – Roasting the tomatoes concentrates the flavor and is essential to a classic Blackstone. Liberally season with salt, pepper, and preferably freshly chopped thyme to bring out the ultimate flavor.

Don’t Overcook the Poached Eggs – The vortex method produces perfectly poached eggs as explained in the recipe card. 3 minutes in the hot water will produce a runny yolk (preferred). If you desire a less yolky egg, allow it to rest for 3½ to 4 minutes.

Find the Right Consistency of the Hollandaise Sauce – The hollandaise sauce will thicken as it sits (this happens quickly). It can easily be thinned (in the pouring vessel) with small spoonfuls of the hot water from the eggs. Keep adding and stirring until easily pourable.

EXPERT TIP: You can poach 2 to 3 eggs at a time. Be very gentle when removing them with a slotted spoon. Have a bowl of warm water nearby. As you remove the eggs, carefully lower them into the warm water. This will keep them warm until ready to serve. This can be done up to 15 to 20 minutes before serving.

A silver slotted spoon lifting up holding two fluffy poached eggs over a pan full of hot steaming water.

How To Serve

The muffins can be toasted in advance and the bacon and tomatoes can be, too. Don’t let the tomatoes sit for more than 30 minutes, however.

Plan accordingly to bring it all together once ready to serve.

We love to serve this amazing dish with homemade breakfast potatoes or diner-style hash browns, along with fresh fruit.

Be sure to have plenty of hollandaise available to serve tableside.

Homemade hollandaise sauce being poured from a small white pitcher over a serving of eggs blackstone.

Other Classic Brunch Recipes to Try

Brunch is the perfect reason to celebrate for so many reasons. And these dishes are a bring reason why. These are some of our favorites and we’re certain they will be a hit with you and your tribe of friends and family, too:

Classic Eggs Benedict
The Fluffiest Scrambled Eggs
Croque Madame
Heavenly Huevos Rancheros
Chilaquiles (Eggs, Tortillas, and Verde Sauce)
Classic Eggs Blackstone with Breakfast Sausage
Homemade Breakfast Sandwich
Monte Cristo
Best-Ever Breakfast Quiche
Broccoli and Cheddar Quiche
Southern Biscuits and Gravy
Maple Pepper Bacon
Steak, Eggs, and Blistered Tomatoes

These are all classic in their own way, and so amazingly delicious. But, in the meantime, isn’t this insanely scrumptious-looking dish calling your name?

An overhead view of two servings of eggs blackstone which consists of two English muffins topped with bacon, roasted tomatoes, poaches eggs, and hollandaise sauce.

We love this dish, first and foremost because it’s just so incredibly delicious.

But there is just something about that is so festive and impressive in presentation. It truly has that “wow” factor.

Serve this at your next brunch, and your guests will not soon forget this dish. We can promise you that!

Just look at this amazing Eggs Blackstone!

A fork being used to puncture a poached egg sitting on top of roasted tomato slices, bacon, and a toasted English muffin with the egg yolk streaming from the egg.

Ready to make the best dish this side of San Fransisco (where the Eggs Blackstone originated)? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedLoon!

A close-up view of an egg blackstone sitting on a white plate with hollandaise sauce drizzled over the top and on the plate.

Classic Eggs Blackstone

This Classic Eggs Blackstone is a wonderful twist on Eggs Benedict. Who doesn't love roasted tomatoes and thick-smoked crispy bacon? Topped with the perfect poached egg and hollandaise sauce? Brunch perfection!
5 from 3 votes
Print Pin Rate
Course: Breakfast / Brunch
Cuisine: Breakfast / Brunch
Keyword: eggs, Hollandaise
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 374kcal


  • 1 tbsp olive oil plus a little more for cooking
  • 4 ripe tomatoes cut into thick slices
  • Kosher salt and freshly ground pepper
  • 1 tbsp thyme fresh, chopped, plus extra for garnish
  • 8 slices bacon thick-cut, smoked (preferably)
  • 4 English muffins split crosswise
  • No fuss hollandaise sauce
  • 8 large eggs
  • 2 tbsp distilled white vinegar


  • Preheat oven to 400°F.
  • Lightly oil a baking sheet and arrange the tomatoes on the baking sheet.
    1 tbsp olive oil, 4 ripe tomatoes
  • Brush the tops of the tomatoes with olive oil, and then liberally sprinkle with salt, pepper, and thyme.
    Kosher salt and freshly ground pepper, 1 tbsp thyme
  • Place the bacon on another baking sheet lined with foil.
    8 slices bacon
  • Bake both the tomatoes and bacon for about 30 minutes. The tomatoes will be soft and lightly browned. The bacon should be browned and crispy (the time for the bacon will be less if not using thick-cut).
  • Toast the cut muffins until lightly toasted. Set aside.
    4 English muffins
  • Make the easy hollandaise sauce (see link to recipe in Ingredients)
    No fuss hollandaise sauce
  • To poach the eggs, crack each egg into a small bowl (we use a vintage coffee cup, but any small vessel will do). Add a small dash of white vinegar to the egg.
    8 large eggs, 2 tbsp distilled white vinegar
  • Use the handle of a large wooden spoon to vigorously swirl the boiling water in a circular motion.
  • Working 2 to 3 eggs at a time, gently drop the eggs, one at a time, into the swirling vortex. No need to keep swirling the water at this point. Turn the heat off and allow the eggs to sit in the hot water for exactly 3 minutes.
  • Meanwhile, heat a medium-sized bowl of water in the microwave until warm.
  • Use a slotted spoon to very gently remove the poached eggs from the hot water and place them in the bowl of warm water. Continue this process until all eggs have been poached.
  • Transfer the hollandaise sauce to a small pitcher or bowl (with a spoon). If too thick, thin it with hot water from poaching the eggs. Add enough until the sauce is easily pourable (but not too thin!).
  • To serve: Place 2 toasted muffin halves, cut side up, on each plate. Top each half with 2 pieces of bacon (cut them in half, if desired) and 1 or 2 slices of roasted tomato. Top with poached eggs and then drizzle the hollandaise sauce over the top. Garnish with freshly ground pepper and more chopped thyme (if desired). Serve at once.


See the video near the top of the blog post for visual guidance. If you liked this video, please subscribe to our YouTube channel. 
The bacon can be made several hours in advance. The tomatoes can be roasted up to 1 hour in advance. 
The hollandaise can be made 30 minutes in advance. To thin the sauce, simply stir in a small spoonful of the hot water (from poaching the eggs) and stir. Continue this until the sauce is pourable (but not too thin!). 


Calories: 374kcal | Carbohydrates: 32g | Protein: 11g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 562mg | Potassium: 464mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1124IU | Vitamin C: 20mg | Calcium: 52mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This was originally published in March 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in February 2024!


  • 5 stars
    Another Home Run by the Loon! Absolutely delicious. A lot of moving parts, but it came together beautifully and everyone raved about it! Added to Breakfast Favs. One suggestion, don’t toast the English muffin too much or it will be tough to cut through. I love the suggestion from Michael R to serve on a sesame bagel (that’ll be next time). Thanks Guys!

  • 5 stars
    WOW…. Not going back to Eggs Benedict soon. I used fresh heritage tomatoes and I love a sesame bagel toasted in a little bit of that bacon grease to replace the English muffin. I added a slice of super sharp cheddar to the stack. Always a 1/2 teaspoon of Dijon mustard to the Hollandaise sauce too. You Guys Rock!!! Thanks for all the great recipes!!

    • This all sounds AMAZING! We LOVE that you went with a toasted everything bagel…and you can never go wrong with the addition of cheese! Thank you so much for sharing, Michale, and for the GREAT review! That means the world to us!! Best, Kris & Wesley

  • OMG I have never heard of eggs blackstone but i love eggs Benedict so i will definitely be trying this. Honestly, I have been going though your site for probably an hour and a half (I wasn’t hungry when i started but sure am now) and I think I will have to start working my way through all of the recipes. Everything looks so delicious. I’m looking forward to joining the culinary ride 🙂

    • Bonnie!! You just made our day! We are so thrilled you found us and we found you! We hope you try a bunch of our recipes and please let us know when you do! That Eggs Blackstone is heavenly!!!

  • 5 stars
    Try adding a bit of shredded aged cheddar (the bolder the cheese, the better imo for this recipe.) We used to serve this on our brunch menu at a restaurant I worked at, it is one of my all time favourites. Trust me on the cheddar, it adds some lovely bold flavour to contrast the egg and roasted tomato!

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