Eggs Blackstone Benedict Recipe

Time30m

Serves2

Grilled red tomato slices on an English muffin, topped with poached eggs, hollandaise, chopped bacon and green onions.

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Ingredients

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1
Cook the Bacon
In a skillet over medium heat, cook the bacon slices until crispy. Set aside on a paper towel to drain.
2
Grill the Tomatoes
In the same skillet, grill the tomato slices for about 2-3 minutes on each side until they are slightly soft and have grill marks. Set aside.
3
Poach the Eggs
Bring a pot of water to a simmer. Crack each egg into a small bowl, then gently slide them into the water one by one. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.
4
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place over a pot of simmering water (double boiler). Slowly whisk in melted butter until the sauce thickens. Season with salt and cayenne pepper.
5
Assemble the Benedict
Toast the English muffins. Top each half with a slice of grilled tomato, a poached egg, a drizzle of hollandaise sauce, crumbled bacon, and chopped green onions.