Classic Eggs Blackstone

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

Course: Breakfast / Brunch

Cuisine: Breakfast / Brunch

Keyword: eggs, Hollandaise

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 374kcal

Author: Kris Longwell

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!

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Ingredients

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

Instructions

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.

Notes

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!).

Nutrition