Take your weekend brunch to the next level with this irresistible Eggs Blackstone with Sausage, featuring savory maple patties, herb-roasted tomatoes, and perfectly poached eggs stacked high on toasted English muffins. Drizzled with a velvety blender hollandaise and a touch of cracked black pepper, every bite offers the ultimate balance of rich, savory, and vibrant morning flavors.
Jump to:
🥚 The Ingredients
By pairing fresh, quality morning staples with a few easy scratch-made touches, this dish effortlessly transforms everyday breakfast components into an elevated, restaurant-worthy feast. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Eggs: Fresh eggs are essential—their tighter whites hold together much better in the poaching vortex. Large or extra-large work best.
- English Muffins: Classic white or sourdough muffins provide a sturdy base that won’t get soggy under the toppings. Swap for gluten-free English muffins or thick toasted rustic bread if needed.
- Sausage Patties: Homemade Maple Sausage Breakfast Patties add an incredible sweet-and-savory bite, but store-bought pork, turkey, or plant-based patties also work well. (Traditional Blackstone uses crispy thick-cut bacon, which is a great choice!)
- Tomatoes: Choose firm slicing tomatoes like beefsteak or vine-ripened so they hold their shape while roasting. Roma tomatoes work too—just use two slices per muffin.
- Fresh Thyme: Pairs beautifully with the sweet roasted tomatoes. Substitute with a pinch of dried thyme or chopped fresh chives if needed.
- White Vinegar: Just a splash in the poaching water helps the egg whites set quickly without leaving any vinegar taste. Lemon juice or apple cider vinegar works in a pinch.
- Blender Hollandaise: Quick, silky, and virtually foolproof. A pinch of cayenne or smoked paprika adds great color and a subtle kick. Traditional stovetop hollandaise can also be used.
📌 Tips and Tricks for Perfect Eggs Blackstone
- Use the Warm Water Holding Trick: Poaching eggs for a crowd can be stressful! Keep your finished poached eggs in a bowl of warm (not boiling) tap water while you finish the rest of the batch. This keeps them warm without cooking the yolks further. Gently lift them out and blot with a paper towel before assembling.
- Size Your Patties Generously: Raw sausage shrinks as it cooks. Shape your Homemade Maple Sausage patties slightly larger than the diameter of your English muffins so they cover the base perfectly after searing.
- Toast the Muffins Well: Give your English muffins a deep, golden-brown toast. A sturdy, crispy base holds up much better against the juicy roasted tomato, runny yolk, and rich hollandaise without turning soggy.
- Slice Tomatoes Thick: Cut your tomato slices at least ½-inch thick so they hold their structure in the oven. A quick pat with a paper towel before roasting also removes excess surface moisture.
- Keep the Hollandaise Warm: If your hollandaise finishes early, pour it into an insulated travel mug or set the blender jar in a pan of warm water. If it thickens up too much before drizzling, blend in a teaspoon of warm water to loosen it up.
👩🏼🍳 How to Make Eggs Blackstone with Sausage
- Step 1: Prepare the Easy Hollandaise Sauce in your blender. If it thickens, add a splash of warm water until desired consistency.
- Step 2: Place the tomatoes on parchment paper (or a silicone mat) and season with salt, pepper, and thyme. Roast them for 1 to 3 minutes under the broiler until soft and lightly charred.
- Step 3: Slice the English muffins and toast them until browned.
- Step 4: Form the patties and brown them in a non-stick skillet until cooked through.
- Step 5: Bring a pot of water to a boil and use the handle of a large wooden spoon to create a rapidly spinning vortex. Place the eggs in a small vessel with a tiny splash of distilled white vinegar. Gently add to the vortex. Lower the heat and simmer for 3 minutes.
- Step 6: Use a slotted spoon to remove the poached egg from the water carefully. Place in a bowl of warm water until ready to use.
- Step 7: Place the top and bottom English muffin on a plate. Top each with a sausage patty, roasted tomato slice, and a poached egg.
- Step 8: Drizzle warm Hollandaise sauce over each poached egg. Serve at once.
🍽️ How to Serve
- Serve Immediately: Eggs Blackstone is at its peak right after assembly—when the English muffin is still crisp, the hollandaise is warm and velvety, and the yolk is perfectly runny.
- Add a Fresh Garnish: Along with flaky sea salt and freshly cracked black pepper, elevate the presentation with a pinch of smoked paprika for color, finely chopped fresh chives, or a sprig of extra fresh thyme.
- Pair with Crispy Potatoes: Serve alongside crispy breakfast potatoes, diner-style hash browns, or roasted balsamic baby potatoes—they are ideal for soaking up any extra hollandaise and golden egg yolk left on the plate.
- Balance with Fresh Greens or Fruit: The sausage and hollandaise are rich, so a bright side balances the plate beautifully. Try a simple arugula salad tossed in lemon vinaigrette or a bowl of fresh seasonal berries and citrus.
- Complete the Brunch Experience: Pair with freshly brewed dark roast coffee, a spicy Bloody Mary, or a crisp citrus mimosa for the ultimate weekend brunch spread.
🙋🏽♂️ Frequently Asked Questions
Can I prep any components of Eggs Blackstone with Sausage ahead of time?
Yes. You can cook the patties and roast the tomatoes a day in advance, then gently reheat them before plating. For the best texture, make the blender hollandaise and poach the eggs fresh just before serving.
What is the difference between traditional Eggs Benedict and Eggs Blackstone with Sausage?
A classic Benedict uses Canadian bacon. The traditional Blackstone variation swaps the Canadian bacon for crispy streaky bacon and adds tomato. This version takes it a step further by using savory breakfast patties instead of bacon for a heartier morning bite.
How do I keep everything warm when making Eggs Blackstone with Sausage for a crowd?
Hold the cooked patties and roasted tomatoes on a baking sheet in a 200°F (95°C) oven. Keep the poached eggs in a bowl of warm tap water so they stay hot without cooking the yolks, and store the hollandaise in an insulated travel mug until assembly.
Can I use fried eggs instead of poached eggs for Eggs Blackstone with Sausage?
Absolutely. Sunny-side-up or over-easy eggs make a quick, foolproof shortcut. Just fry them in a little butter until the whites set and the yolks are still runny, then slide them right on top of the tomatoes.
☀️ More Amazing Brunch Recipes
Ready to make a dish that will rival any brunch joint in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Eggs Blackstone with Sausage
This Eggs Blackstone with Sausage recipe is super simple but super impressive. Use the No-Fuss Hollandaise Sauce and the vortex-poached egg method, and you'll have this amazing breakfast together in about 30 minutes!
Print
Pin
Rate
Servings: 4 people
Calories: 568kcal
Equipment
- Cast-iron skillet
- Blender for the Easy Hollandaise Sauce
Ingredients
For the Easy Blender Hollandaise Sauce
- 4 egg yolks
- 2 tablespoon lemon juice fresh
- ½ teaspoon cayenne pepper
- ¼ teaspoon salt and pepper each
- 1 cup unsalted butter 2 sticks
For the Eggs Blackstone with Sausage
- 2 medium tomatoes sliced
- 1 tablespoon olive oil
- 1 teaspoon thyme dried
- Salt and pepper to taste
- 4 English muffins
- 8 sausage patties
- 2 teaspoon distilled white vinegar
- 8 large eggs
Instructions
Make the Easy Blender Hollandaise Sauce
- In a blender, combine the egg yolks, lemon juice, cayenne, salt, and pepper.4 egg yolks, 2 tablespoon lemon juice, ½ teaspoon cayenne pepper, ¼ teaspoon salt and pepper
- In a small saucepan, melt the butter over medium heat.1 cup unsalted butter
- With the blender running, slowly add the melted butter through the vent in the lid (you may want to hold a kitchen towel to prevent splattering).
- Process until thick and smooth, about 1 to 1½ minutes.
- Taste and add more salt, if desired. If the sauce is too thick, add a little water to thin it.
Make the Eggs Blackstone with Sausage
- Turn the broiler on high.
- Place the tomato slices on a baking sheet and drizzle the oil over them and sprinkle with the thyme, salt and pepper.2 medium tomatoes, 1 tablespoon olive oil, 1 teaspoon thyme, Salt and pepper
- Place under the broiler until softened and lightly charred, about 1 – 3 minutes (Keep an eye on them; broilers vary, so cook time will too!). Remove from the oven and set aside.
- Place the English muffins on a baking sheet and place them under the broiler for about 1 minute, until lightly crisped. Set aside.4 English muffins
- In a large frying pan, cook the sausage until lightly browned and cooked through, about 3 minutes per side. Set aside.8 sausage patties
- Meanwhile, bring a pot of water to a boil.
- Pour about ¼ teaspoon of white vinegar into one or two ramekins or small vessels large enough to hold an egg.2 teaspoon distilled white vinegar
- Crack an egg into each vessel8 large eggs
- Use a whisk or spoon to create a swirling vortex by vigorously circulating the boiling water.
- Quickly remove the whisk and gently lower the eggs (1 or 2 at a time) into the water and immediately lower the heat to medium.
- Let simmer for 3 to 4 minutes until the eggs are just firm enough to hold their shape.
- Use a large slotted spoon to lift the eggs out of the water and transfer to a bowl filled with warm tap water. Repeat process with remaining eggs.
Finish the Dish
- Place 2 muffin halves, cut side up, on each plate.
- Top each half with one or two sausage patties and 1 roasted tomato slice.
- One at a time, carefully remove a poached egg from the warm water with a slotted spoon (letting excess water drip off) and place it on top of each muffin half.
- Spoon about 3 tablespoons of the Hollandaise sauce over each half and then sprinkle with pepper.
Notes
- The Warm-Water Holding Trick: To serve everyone at once, slide poached eggs into a bowl of warm (not boiling) tap water while finishing the batch. This keeps them warm without cooking the yolks. Blot gently with a paper towel before plating.
- Neater Poached Eggs: For clean, restaurant-style edges, crack each egg into a fine-mesh sieve over a bowl to let watery whites drain off before dropping it into the swirling vortex.
- Patty Sizing: Shape your sausage patties slightly wider than the English muffins; they will shrink slightly as they sear in the skillet.
- Hollandaise Consistency: If your blender hollandaise thickens too much while resting, blend in 1 teaspoon of warm water to loosen it back up. Store it in an insulated travel mug to keep it warm until serving.
- Preventing Sogginess: Slice tomatoes at least ½-inch thick and toast English muffins until deeply golden and crisp so they easily support the juicy tomato, runny yolk, and sauce.
Nutrition
Calories: 568kcal | Carbohydrates: 30g | Protein: 21g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 379mg | Sodium: 969mg | Potassium: 464mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2347IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!
Leave a Reply