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 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!
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 straight-forward 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 thickness of bacon. Keep an eye on it, don’t let them burn! Drain on paper towels.
English muffins – Homemade 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 are ideal, but whatever you have on hand will work, too.
Vinegar – White distilled will help the eggs whites stay in tact.
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.
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 minute 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 been 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 gently 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.
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.
Be sure to have plenty of hollandaise available to serve tableside.
Other Classic Brunch Recipes to Try
Brunch is 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 your and your tribe of friends and family, too:
Classic Eggs Benedict
The Fluffiest Scrambled Eggs
Heavenly Huevos Rancheros
Chilaquiles (Eggs, Tortillas, and Verde Sauce)
Classic Eggs Blackstone with Breakfast Sausage
Homemade Breakfast Sandwich
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?
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!
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!
Classic Eggs Blackstone
- 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.
- Quickly make the easy blender hollandaise sauce. Transfer 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.
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!