Eggs Blackstone Recipe

Time30m

Serves2

Applewood-smoked bacon, tomato served over a biscuit, topped with two poached eggs, finished with creole hollandaise

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Ingredients

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1
Cook the Bacon
In a skillet over medium heat, cook the applewood-smoked bacon until crispy. Remove and drain on paper towels.
2
Prepare the Tomato
Slice the large tomato into rounds and set aside.
3
Poach the Eggs
In a pot of simmering water, carefully crack the eggs and poach them for about 3-4 minutes for a soft yolk. Remove with a slotted spoon.
4
Make the Creole Hollandaise
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over simmering water (double boiler) and whisk continuously until slightly thickened. Gradually add melted butter while whisking until the sauce is smooth. Stir in Creole seasoning and salt to taste.
5
Assemble the Dish
Split the biscuits in half and layer with the crispy bacon and tomato slices. Top each biscuit with two poached eggs and drizzle with the Creole hollandaise sauce.