Classic Eggs Blackstone

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5 from 9 votes

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!

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Servings: 4

Calories: 374 kcal

Course: Brunch

Ingredients

1 tablespoon olive oil plus a little more for cooking
4 tomatoes cut into thick slices, ripe
kosher salt freshly ground
black pepper freshly ground
1 tablespoon thyme fresh, chopped, plus extra for garnish
8 lices Bacon thick-cut, smoked (preferably)
4 English Muffin split crosswise
Hollandaise sauce No Fuss
8 egg large
2 tablespoon white vinegar distilled

Instructions

Cup of Yum

Preheat oven to 400°F.
Lightly oil a baking sheet and arrange the tomatoes on the baking sheet.
Brush the tops of the tomatoes with olive oil, and then liberally sprinkle with salt, pepper, and thyme.
Place the bacon on another baking sheet lined with foil.
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.
Make the easy hollandaise sauce (see link to recipe in Ingredients)
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.
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.
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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 Information

Calories 374kcal (19%) Carbohydrates 32g (11%) Protein 11g (22%) Fat 19g (29%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 8g (40%) Trans Fat 0.1g (5%) Cholesterol 29mg (10%) Sodium 562mg (23%) Potassium 464mg (10%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 1124IU (22%) Vitamin C 20mg (22%) Calcium 52mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 374

% Daily Value*

Calories	374kcal	19%
Carbohydrates	32g	11%
Protein	11g	22%
Fat	19g	29%
Saturated Fat	7g	35%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	8g	40%
Trans Fat	0.1g	5%
Cholesterol	29mg	10%
Sodium	562mg	23%
Potassium	464mg	10%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	1124IU	22%
Vitamin C	20mg	22%
Calcium	52mg	5%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.