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Eggs Blackstone is a unique variation of eggs Benedict that features bacon, roasted tomatoes, and sourdough toast. Like eggs Benedict, top it with a poached egg and homemade buttery, lemony hollandaise sauce for a breakfast at home that tastes like you went out, but at a fraction of the cost.
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Eggs Blackstone on a dark grey plate with a gold fork.

Eggs Blackstone is the less well-known, but equally delicious, variation of eggs Benedict. If you’re here, we’re hoping you want to give this tasty version a try! It features smoked bacon instead of ham, sourdough bread instead of an English muffin, and adds roasted tomatoes. It also features a poached, or fried, egg and a rich lemony buttery hollandaise sauce. Another variation that you will definitely not want to miss is this lobster Benedict.

This recipe is similar to our version of the croque madame. However, if you are looking for a healthy toast recipe that does not contain eggs, you might want to give this smoked salmon or peanut butter toast a try!

What You’ll Love About This Recipe


  • Simple Yet Sophisticated. While the dish looks and tastes sophisticated, it is relatively straightforward to prepare, making it a great option for impressing guests without a lot of hassle.
  • Balanced Flavors. The combination of savory bacon, sweet and slightly acidic roasted tomatoes, creamy hollandaise, and a perfectly poached egg creates a delightful balance of flavors.
  • Nutritious and Filling. Packed with protein from the eggs and bacon, healthy fats from the hollandaise sauce, and fiber from the sourdough and tomatoes, this dish is not only delicious but also quite filling and nutritious.
  • Customizable. This recipe allows for flexibility. You can customize it to your preference by using different types of bread, adding greens like spinach or arugula, or experimenting with various herbs in the roasted tomatoes.

Ingredients

Hollandaise Sauce

Hollandaise sauce ingredients
  • 4 large eggs. Separated. You will only be using the yolks. Follow this tutorial from Simply Recipes to learn how to separate an egg. You can save the whites to make an egg white omelette or scrambled egg whites.
  • 2 tablespoons lemon juice.
  • Salt and pepper. To taste.
  • 1 cup unsalted butter.

Eggs Blackstone

Eggs Blackstone ingredients
  • 1 medium tomato. Thickly sliced.
  • 1 tablespoon olive oil. Used for roasting the tomato slices.
  • 1 teaspoon fresh thyme. Used to flavor tomato slices. Fresh thyme is best. If using dry, reduce amount to 1/2 teaspoon of dry thyme.
  • Salt and pepper. To taste.
  • 4 strips bacon. Smoked and thick cut.
  • 4 slices sourdough bread. Toasted.
  • 4 large eggs. Poached or fried. Traditionally this dish uses poached eggs. If you prefer fried eggs, check out our post for different ways to cook eggs for instructions for frying eggs to suit different tastes.
  • Splash white vinegar. Used to poach the eggs. A splash of vinegar in the water will help the egg whites to firm up faster and help prevent them from dispersing in the water.

Instructions

Hollandaise Sauce

Egg yolks, lemon juice, salt, and pepper in a blender.
In a blender, combine the egg yolks, lemon juice, ⅛ teaspoon salt and pepper.

Add the butter to a saucepan or microwave-safe bowl. In the saucepan, melt the butter over medium heat. In the microwave, heat at 50 percent power until melted.

Warm melted butter being poured into a blender
With the blender running, slowly add the warm melted butter and blend until the sauce is thick and smooth. Season to taste with additional salt and pepper, as desired. If sauce is too thick, thin it with water, a splash at a time, as needed.

Transfer the sauce to the top pan of a double boiler. Add water to the bottom pan to a depth of ½ inch. Place double boiler over low heat. Cover and place the top pan of the double boiler over the bottom pan, to keep sauce warm until ready to use. Whisk occasionally, as necessary, to prevent sauce from separating.

Eggs Blackstone

Tomato slices spread out on a baking sheet.
Preheat oven to 350 F (177 C). Spray a baking sheet with cooking spray. Arrange the tomato slices, cut side up, on the baking sheet. Drizzle with the oil, then sprinkle with the thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until tomatoes have shrunk slightly and their juices are bubbling, about 20-25 minutes.
Four strips of back on a paper-towel-lined plate.
Meanwhile, line a microwave-safe plate with paper towels. Top with bacon and cover with a second sheet of paper towels. Microwave on high for 3-4 minutes. Set aside.

Toast the sourdough bread slices in a toaster. Butter while hot, then set the sourdough toast slices aside.

Egg cooking in a pan of simmering water.
Add water to a saucepan to the depth of 2 inches. Add a splash of white vinegar. Bring to a gentle simmer over medium-low heat. Crack an egg into a small bowl or ramekin. Stir water with a whisk to create a whirlpool in the water. Carefully slide the egg into the middle of the whirlpool. Cook until the whites begin to set, about 3 minutes for a runny yolk. Cook 1-2 minutes longer for a more set yolk. Remove egg to a small plate. Set aside. Repeat with remaining eggs.
Eggs Blackstone on a dark grey plate with hollandaise sauce being spooned over the top.
Construct the eggs Blackstone as follows:
Place a piece of toast on a serving plate, Top each piece with 2-3 tomato slices, 1 strip of bacon (cut in half), a warm egg, and a generous spoonful of the warm hollandaise sauce. Season with salt and pepper.

Click here to learn how to make Eggs Blackstone in a visual story.

Equipment

  • Blender. Used to make the hollandaise sauce. You can also use a bowl and a whisk, but a blender makes the job so much easier.
  • Double boiler. This is used to keep the hollandaise sauce warm while you prepare the other ingredients.
  • Silicone whisk. Used to whisk the hollandaise sauce and cook the eggs.
  • Toaster. Used to toast the bread. You can also lay the bread slices out on a baking sheet and bake in a 350 F (177 C oven) for 8 to 10 minutes.
  • Baking sheet. Used to roast the tomato slices.
  • Medium saucepan. Used to poach the eggs.
  • Slotted spoon. Used to remove poached eggs from the water.
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    Variations

    • Avocado. Top with sliced avocado for extra color.
    • Deluxe. Add an extra egg and strip of bacon for the deluxe version.
    • Turkey bacon. Use turkey bacon for a lower fat version.
    Front view of eggs Blackstone on a dark grey plate with a gold fork. Egg is broken open with yolk running down the side.

    Storage

    This recipe is best made to order and eaten at the same time it is made. However, each separate ingredient can be stored according package instructions to be used when you are ready.

    Make ahead tip: roast the tomato slices the night before, then store in an airtight container in the fridge.

    Eggs Blackstone on a dark grey plate with a gold fork and roasted tomato slices on the side. Egg is broken open with yolk running down the side.

    Tips

    • Don’t overcook the bacon. If cooking in the microwave, the general rule is to cook for 1 minute per number of strips. If cooking in a skillet, cook each side until just browned, then place on a paper-towel-lined plate.
    • It may not seem necessary to roast the tomato slices, but roasting them first adds a ton of flavor. To save time in the morning, you can roast them the night before and store them in an airtight container in your fridge.
    • A poached egg is traditional, but you can substitute a fried egg. Check out our articles for different ways to cook eggs for ideas and instructions.

    FAQs

    Yes, you can make the hollandaise sauce ahead of time. Store it in the refrigerator for up to 2 days. Reheat it gently over low heat in a double boiler, whisking frequently to maintain its smooth texture.

    If you don’t have a double boiler, you can use a heatproof bowl set over a pot of simmering water. Ensure the bowl doesn’t touch the water, and whisk the sauce frequently to prevent it from curdling.

    The key to perfect poached eggs is to use fresh eggs and create a gentle whirlpool in simmering water with a splash of vinegar. Crack each egg into a small bowl before sliding it into the water. Cook for about 3-4 minutes for runny yolks or longer for firmer yolks.

    To prevent curdling, ensure that you add the melted butter slowly while blending the egg yolks and lemon juice. Keep the heat low when warming the sauce, and whisk it occasionally to maintain its smooth consistency.

    Related Recipes

    See more egg and potato recipes →

    Made this recipe? We would love it if you could leave a rating. Tap the rate button in the recipe card or leave a comment below. Don’t forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

    This lovely recipe came from The Breakfast Bible by Kate McMillan for Williams Sonoma.

    Eggs Blackstone

    Eggs Blackstone is a unique variation of eggs Benedict that features bacon, roasted tomatoes, and sourdough toast. Like eggs Benedict, top it with a poached egg and homemade buttery, lemony hollandaise sauce for a breakfast at home that tastes like you went out, but at a fraction of the cost.
    Print Recipe Save Rate
    Eggs Blackstone on a dark grey plate with a gold fork.
    Prep Time:5 minutes
    Cook Time:40 minutes
    Total Time:45 minutes

    Ingredients

    Hollandaise Sauce

    • 4 large eggs Separated. You will only be using the yolks.
    • 2 tablespoons lemon juice
    • salt and pepper To taste.
    • 1 cup unsalted butter

    Eggs Blackstone

    • 1 medium tomato Thickly sliced.
    • 1 tablespoon olive oil
    • 1 teaspoon thyme Fresh.
    • salt and pepper To taste.
    • 4 strips bacon Smoked and thick cut.
    • 4 slices sourdough bread Toasted.
    • 4 large eggs Poached or fried.
    • splash white vinegar

    Instructions

    Hollandaise Sauce

    • In a blender, combine the egg yolks, lemon juice, ⅛ teaspoon salt and pepper.
      4 large eggs, 2 tablespoons lemon juice, salt and pepper
    • Add the butter to a saucepan or microwave-safe bowl. In the saucepan, melt the butter over medium heat. In the microwave, heat at 50 percent power until melted.
      1 cup unsalted butter
    • With the blender running, slowly add the warm melted butter and blend until the sauce is thick and smooth. Season to taste with additional salt and pepper, as desired. If sauce is too thick, thin it with water, a splash at a time, as needed.
    • Transfer the sauce to the top pan of a double boiler. Add water to the bottom pan to a depth of ½ inch. Place double boiler over low heat. Cover and place the top pan of the double boiler over the bottom pan, to keep sauce warm until ready to use. Whisk occasionally, as necessary, to prevent sauce from separating.

    Eggs Blackstone

    • Preheat oven to 350 F (177 C). Spray a baking sheet with cooking spray. Arrange the tomato slices, cut side up, on the baking sheet. Drizzle with the oil, then sprinkle with the thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until tomatoes have shrunk slightly and their juices are bubbling, about 20-25 minutes.
      1 medium tomato, 1 tablespoon olive oil, 1 teaspoon thyme, salt and pepper
    • Meanwhile, line a microwave-safe plate with paper towels. Top with bacon and cover with a second sheet of paper towels. Microwave on high for 3-4 minutes. Set aside.
      4 strips bacon
    • Toast the sourdough bread slices in a toaster. Butter while hot, then set the sourdough toast slices aside.
      4 slices sourdough bread
    • Add water to a saucepan to the depth of 2 inches. Add a splash of white vinegar. Bring to a gentle simmer over medium-low heat. Crack an egg into a small bowl or ramekin. Stir water with a whisk to create a whirlpool in the water. Carefully slide the egg into the middle of the whirlpool. Cook until the whites begin to set, about 3 minutes for a runny yolk. Cook 1-2 minutes longer for a more set yolk. Remove egg to a small plate. Set aside. Repeat with remaining eggs.
      salt and pepper, 4 large eggs, splash white vinegar
    • Construct the eggs Blackstone as follows:
      Place a piece of toast on a serving plate, Top each piece with 2-3 tomato slices, 1 strip of bacon (cut in half), a warm egg, and a generous spoonful of the warm hollandaise sauce. Season with salt and pepper.

    Notes

    The recipe provides instructions for poaching eggs. However, if you prefer, you can fry them instead. Fry them as follows according to your preference:
    Over Easy
    1. Add butter to skillet or griddle over low medium heat.
    2. Crack eggs into a ramekin or teacup. (Cracking eggs into a cup first allows you to be sure that the yolks don’t break and to pick out any shell that may have gotten into the egg.) Season with salt and pepper.
    3. Carefully add eggs to skillet, and cook until egg whites just begin to set, about 2-3 minutes.
    4. Using a wide non-stick spatula, carefully flip so yolks don’t break. Cook for an additional minute.
    Over Medium
    1. Follow same steps as over easy, but after flipping, allow them to cook for an additional 2-3 minutes.
    Over Hard
    1. Add butter to skillet or griddle over low-medium heat.
    2. Crack eggs into a ramekin or teacup. (Cracking eggs into a cup first allows you to be sure that the yolks don’t break and to pick out any shell that may have gotten into the egg.) Season with salt and pepper.
    3. Carefully add eggs to skillet, break the yolks, and cook until the egg is solid throughout. To avoid scrambled eggs, do not disturb or move the egg around while cooking.
    4. Using a wide non-stick spatula, flip, and cook for an additional 1-2 minutes.

    Nutrition

    Calories: 854kcal | Carbohydrates: 36g | Protein: 23g | Fat: 69g | Saturated Fat: 36g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 509mg | Sodium: 681mg | Potassium: 354mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2247IU | Vitamin C: 8mg | Calcium: 110mg | Iron: 5mg
    Servings: 4 servings
    Calories: 854kcal
    Author: Sandra

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