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Eggs Blackstone on a dark grey plate with a gold fork.

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.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 854kcal
Author: Sandra

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