Eggs Blackstone Recipe

Toast and brown

Split the English muffins and toast them until golden. Meanwhile, heat a large nonstick skillet over medium heat and add 1 tablespoon of butter. When the butter foams, add the Canadian bacon slices and cook 1–2 minutes per side until lightly browned and heated through. Remove to a plate and keep warm.

Spread remaining 1 tablespoon butter over the toasted English muffin halves so they don’t get soggy when assembled.

Season the cooked Canadian bacon lightly with 1/2 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Prepare poaching water

Fill a large shallow saucepan with about 4 inches (10 cm) of water. Bring to a gentle simmer (not a rolling boil). Reduce heat so the surface shows gentle motion. Add 1 tablespoon white vinegar to the water to help egg whites set.

Poach eggs

Crack one egg into a small cup. Create a gentle whirlpool in the simmering water with a spoon and slip the egg from the cup into the center. Poach for 3 minutes for a runny yolk or 3½–4 minutes for slightly firmer yolk. Using a slotted spoon, lift the egg, gently blot on kitchen paper to remove excess water, and transfer to a warm plate. Repeat with remaining eggs (work in batches if necessary). Keep eggs warm in a shallow bowl lined with a towel placed in the off-heat but warm oven if needed.

Set up a double boiler

Bring 1–2 inches of water to a simmer in a saucepan. Use a heatproof bowl that sits over (not in) the pan without touching the water. The bowl must be warm but not get hotter than a gentle steam to avoid scrambling yolks.

Whisk yolks

In the warm bowl, whisk together 3 egg yolks, 1 tablespoon fresh lemon juice, and 1/2 teaspoon Dijon mustard until slightly thickened and pale. Place the bowl over the simmering water (off direct contact) and continue whisking constantly.

Emulsify with butter

While whisking, very slowly drizzle in the 1/2 cup (melted and hot) butter in a thin stream so the sauce emulsifies. Continue until all butter is incorporated and the sauce is thick and glossy. If it becomes too thick, whisk in 1 teaspoon warm water at a time to loosen. Remove from heat, then season with 1/4 teaspoon salt and 1/8 teaspoon cayenne pepper. Taste and adjust lemon/salt if needed. Keep hollandaise warm (not hot) until ready to serve.

If the hollandaise begins to separate, whisk in 1 teaspoon boiling water vigorously to bring it back together, or start with a fresh yolk in a clean bowl and slowly whisk the broken sauce into it.

Place the buttered English muffin halves on serving plates. Top each half with one browned Canadian bacon slice (two halves per muffin = 4 slices total).

Carefully place a warm poached egg on top of each Canadian bacon slice (one egg per muffin half).

Spoon 2–3 tablespoons of warm hollandaise sauce generously over each poached egg so it drips slightly over the sides.

Garnish with a sprinkle of finely chopped chives and freshly ground black pepper to taste.

Serve immediately while eggs and hollandaise are warm.