Eggs Blackstone “the O.g”* Recipe
Applewood-smoked bacon and grilled tomato served over a buttermilk biscuit, topped with two poached eggs, finished with hollandaise, served with a side salad
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Ingredients
Gather all the ingredients and preheat your oven to 375°F (190°C) if you need to warm the biscuits.
- 2
Cook the Bacon
In a skillet over medium heat, cook the applewood-smoked bacon until crispy, about 5-7 minutes. Remove and place on paper towels to drain excess fat.
- 3
- 4
Poach the Eggs
Bring a small pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 5
Assemble the Dish
On each biscuit, layer the grilled tomatoes, crispy bacon, and then top with two poached eggs. Drizzle with hollandaise sauce.
- 6
