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 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 variation 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.
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!
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❤️ Reasons to Love This Recipe
- It's delicious! I think that goes without saying because we won't share a recipe unless it has passed our stringent taste test!
- It's easy. Don't let the fancy name fool you. This recipe has the feel and flavor of a high end breakfast or brunch item that you would find in a fancy restaurant. Rest assured, you can get the same result at home for a fraction of the cost.
- It's a crowd pleaser. If you're looking to impress, this recipe will definitely do the trick!
- It's high protein. This dish contains 23 g of protein. Eating a breakfast that's high in protein has its benefits. Protein will provide you with the energy you need to tackle the morning and carry you through until lunch.
🥓 Ingredients
Hollandaise Sauce
- 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
- 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 ½ 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
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.
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
Toast the sourdough bread slices in a toaster. Butter while hot, then set the sourdough toast slices aside.
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.
💡 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.
🌡️ Storage
This recipe is best made to order and consumed 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.
💭 Top tip
- 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.
🍳 Related Recipes
See more egg and potato recipes →
Made this recipe? We would love it if you could leave a rating. Either tap or click the stars 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.
📖 Recipe
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.
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
- Add butter to skillet or griddle over low medium heat.
- 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.
- Carefully add eggs to skillet, and cook until egg whites just begin to set, about 2-3 minutes.
- Using a wide non-stick spatula, carefully flip so yolks don't break. Cook for an additional minute.
- Follow same steps as over easy, but after flipping, allow them to cook for an additional 2-3 minutes.
- Add butter to skillet or griddle over low-medium heat.
- 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.
- 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.
- Using a wide non-stick spatula, flip, and cook for an additional 1-2 minutes.
Nutrition Facts
Calories: 854kcal (43%)Carbohydrates: 36g (12%)Protein: 23g (46%)Fat: 69g (106%)Saturated Fat: 36g (225%)Polyunsaturated Fat: 6gMonounsaturated Fat: 22gTrans Fat: 2gCholesterol: 509mg (170%)Sodium: 681mg (30%)Potassium: 354mg (10%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 2247IU (45%)Vitamin C: 8mg (10%)Calcium: 110mg (11%)Iron: 5mg (28%)
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Food safety
- Cook to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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