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Eggs Blackstone
Eggs Blackstone is easy to prepare and cook. Similar to eggs benedict, a traditional savory breakfast favorite, eggs blackstone also includes grilled tomatoes and bacon. Our guests love it. Yours will too!
Recipe courtesy of Glynn House Inn
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Prep Time : 20 minutes Cook Time : 15 minutes Yield : Serves 4 |
Ingredients
- 8 slices thick-cut bacon
- 1 tsp fresh lemon juice
- 8 eggs
- 4 English muffins, halved and toasted
- 8 tomato slices
- Freshly ground pepper
- 1/2 buffalo tomato
Preparation
Preparing & Cooking Bacon:
• Preheat a broiler
• Arrange bacon in a single layer on a baking
• Broil until browned, about 3 minutes
• Turn until broiled on the second side, about 2 minutes longer
• Transfer bacon to paper towels to drain
Preparing & Cooking Eggs:
• Pour water to a depth of 2 inches into large sauté pan and add lemon juice
• Bring to a gentle simmer over medium heat
• Break 1 egg into a small bowl; hold the bowl so it just touches the simmering water and slide the egg into the water
• Quickly repeat with the remaining eggs, spacing them about 1 inch apart
• Adjust the heat to keep the water at a gentle simmer
• Poach until the whites are set and yolks are glazed over but soft, 3 – 5 minutes
Preparing & Cooking Tomato:
• Slice tomato into several thin slices
• Grill tomato for 3 – 4 minutes
Assemble and Serve:
• About 1 minute before the eggs are done, place 2 muffin halves on each of 4 warmed plates
• Top each half with 1 grilled tomato slice and 1 bacon slice
• Using a slotted spoon, lift each egg from the simmering water, letting the excess drain into the pan
• Trim any ragged edges of egg white with kitchen scissors
• Top each muffin half with 1 poached egg,
• Spoon 2 tbsp of hollandaise sauce over each egg and sprinkle with pepper
• Preheat a broiler
• Arrange bacon in a single layer on a baking
• Broil until browned, about 3 minutes
• Turn until broiled on the second side, about 2 minutes longer
• Transfer bacon to paper towels to drain
Preparing & Cooking Eggs:
• Pour water to a depth of 2 inches into large sauté pan and add lemon juice
• Bring to a gentle simmer over medium heat
• Break 1 egg into a small bowl; hold the bowl so it just touches the simmering water and slide the egg into the water
• Quickly repeat with the remaining eggs, spacing them about 1 inch apart
• Adjust the heat to keep the water at a gentle simmer
• Poach until the whites are set and yolks are glazed over but soft, 3 – 5 minutes
Preparing & Cooking Tomato:
• Slice tomato into several thin slices
• Grill tomato for 3 – 4 minutes
Assemble and Serve:
• About 1 minute before the eggs are done, place 2 muffin halves on each of 4 warmed plates
• Top each half with 1 grilled tomato slice and 1 bacon slice
• Using a slotted spoon, lift each egg from the simmering water, letting the excess drain into the pan
• Trim any ragged edges of egg white with kitchen scissors
• Top each muffin half with 1 poached egg,
• Spoon 2 tbsp of hollandaise sauce over each egg and sprinkle with pepper
