Eggs Blackstone with Sausage

MAKE THE NO-FUSS HOLLANDAISE SAUCE

1. In a blender, combine the egg yolks, lemon juice, cayenne, salt and pepper.
2. In a small saucepan, melt the butter over medium heat.
3. With the blender running, slowly add the melted butter through the vent in the lid (you may want to hold a kitchen towel to prevent splattering).
4. Process until thick and smooth, about 1 to 1 ½ minutes.
5. Taste and add more salt, if desired. If the sauce is too thick, add a little water to thin it.

MAKE THE EGGS BLACKSTONE WITH SAUSAGE

1. Turn the broiler on high.
2. Place the tomato slices on a baking sheet and drizzle the oil over them and sprinkle with the thyme, salt and pepper.
3. Place under the broiler until softened and lightly charred, about 1 - 3 minutes (Keep an eye on them, broilers vary, so cook time will too!). Remove from the oven and set aside.
4. Place the English muffins on a baking sheet and place under the broiler for about 1 minute, until lightly crisped. Set aside.
5. In a large frying pan, cook the sausage until lightly browned and cooked through, about 3 minutes per side. Set aside.
6. Meanwhile, bring a pot of water to a boil.
7. Pour about ¼ teaspoon vinegar into one or two ramekins or small vessels large enough to hold an egg.
8. Crack an egg into each vessel
9. Use a whisk or spoon to create a swirling vortex by vigorously circulating the boiling water.
10. Quickly remove the whisk and gently lower the eggs (1 or 2 at a time) into the water and immediately lower the heat to medium.
11. Let simmer for 3 to 4 minutes until the eggs are just firm enough to hold their shape.
12. Use a large slotted spoon to lift the eggs out of the water and transfer to a bowl filled with warm tap water. Repeat process with remaining eggs.

FINISH OFF THE DISH

1. Place 2 muffin halves, cut side up, on each plate.
2. Top each half with one or two sausage patties and 1 roasted tomato slice.
3. One at a time, carefully remove a poached egg from the warm water with a slotted spoon (letting excess water drip off) and place on top of each muffin half.
4. Spoon about 3 tablespoons of the Hollandaise sauce over each half and then sprinkle with pepper.