Blackstone Benedict* Recipe
Toasted English muffin, tomato, bacon, poached eggs, hollandaise
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Ingredients
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English Muffin Base
Bacon
Poached Eggs
Hollandaise Sauce
Method
Prepare English Muffins and Tomato
- 1
Toast the English Muffins
Split the English muffins in half and toast them until golden brown. Set aside.
- 2
Slice the Tomato
Wash and slice the tomato into even rounds. Set aside.
Cook Bacon
- 3
Fry the Bacon
In a skillet over medium heat, cook the bacon slices until crispy, about 6-8 minutes. Drain on paper towels and set aside.
Poach the Eggs
- 4
Prepare the Poaching Liquid
In a large saucepan, bring the water to a gentle simmer over medium heat. Add the vinegar.
- 5
Poach the Eggs
Crack the eggs individually into small bowls. Gently slide each egg into the simmering water. Cook for about 3-4 minutes for a runny yolk, or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels.
Make Hollandaise Sauce
- 6
Melt the Butter
In a small saucepan, melt the butter over low heat. Set aside to cool slightly.
- 7
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt until pale and slightly thickened.
- 8
Combine with Butter
Place the bowl over a pot of simmering water (double boiler). Gradually drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Stir in a pinch of cayenne pepper.
Assemble the Blackstone Benedict
- 9
Layer the Ingredients
On each toasted English muffin half, layer a slice of tomato, followed by two pieces of crispy bacon, and then a poached egg.
- 10
Drizzle with Hollandaise
Generously drizzle the hollandaise sauce over the top of the poached eggs.
- 11
Serve
Serve immediately while warm, optionally garnished with additional cayenne pepper or fresh herbs.
