Eggs Blackstone with Sausage
Course: Breakfast
Cuisine: Breakfast
Keyword: eggs blackstone recipe, how to make hollandaise sauce
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 people
Calories: 568kcal
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!
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FOR THE NO-FUSS HOLLANDAISE SAUCE
- 4 egg yolks
- 2 tbsp lemon juice fresh
- 1 cup unsalted butter 2 sticks
- ½ tsp cayenne pepper
- ¼ tsp salt and pepper each
FOR THE EGGS BLACKSTONE WITH SAUSAGE
- 2 medium tomatoes sliced
- 1 tbsp olive oil
- 1 tsp thyme dried
- Salt and pepper to taste
- 4 English muffins
- 1 package breakfast sausage patties
- 2 tsp distilled white vinegar
- 8 large eggs
MAKE THE NO-FUSS HOLLANDAISE SAUCE
In a blender, combine the egg yolks, lemon juice, cayenne, salt and pepper.
In a small saucepan, melt the butter over medium heat.
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 1 1/2 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.
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 under the broiler for about 1 minute, until lightly crisped. Set aside.
In a large frying pan, cook the sausage until lightly browned and cooked through, about 3 minutes per side. Set aside.
Meanwhile, bring a pot of water to a boil.
Pour about 1/4 teaspoon vinegar into one or two ramekins or small vessels large enough to hold an egg.
Crack an egg into each vessel
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 OFF 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 on top of each muffin half.
Spoon about 3 tablespoons of the Hollandaise sauce over each half and then sprinkle with pepper.
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