Eggs Blackstone with Sausage

Course: Breakfast

Cuisine: Breakfast

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 568kcal

Author: Kris Longwell

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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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 tbsp lemon juice, ½ tsp cayenne pepper, ¼ tsp 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 tbsp olive oil, 1 tsp 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 tsp distilled white vinegar
Crack an egg into each vessel
8 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.

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