Eggs " Blackstone " Benedict Recipe
Thyme – roasted Roma Tomato, Applewood Bacon, Poached Egg, Hollandaise, Black Pepper. Hashbrowns or Greens.
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Ingredients
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Thyme-Roasted Roma Tomato
Applewood Bacon
Poached Egg
Hollandaise Sauce
Hashbrowns or Greens
Method
Thyme-Roasted Roma Tomato
- 1
Prepare the Tomatoes
Preheat your oven to 400°F (200°C). Slice the Roma tomatoes in half lengthwise and place them on a baking sheet.
- 2
Season and Roast
Drizzle the olive oil over the tomatoes, sprinkle with fresh thyme, salt, and black pepper. Roast in the oven for 20-25 minutes until soft and slightly caramelized.
Applewood Bacon
- 3
Poached Egg
- 4
Boil Water
In a medium saucepan, bring water to a gentle boil. Add the white vinegar.
- 5
Poach the Eggs
Crack each egg into a small bowl, then gently slide it into the boiling water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs and drain on a paper towel.
Hollandaise Sauce
- 6
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until fully liquefied.
- 7
Whisk Egg Yolks
In a heatproof bowl, whisk the egg yolks with lemon juice and salt until pale and slightly thickened.
- 8
Combine and Cook
Place the bowl over a pot of simmering water (double boiler). Gradually whisk in the melted butter until the sauce is thickened. Add cayenne pepper and mix well. Remove from heat.
Hashbrowns or Greens
- 9
Assemble the Dish
- 10
Plate the Dish
On each plate, place a portion of the hashbrowns or greens. Top with two slices of crispy bacon, a poached egg, and a generous drizzle of hollandaise sauce. Finish with roasted thyme tomatoes on the side.