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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Tomato
Bacon
Eggs
Hollandaise Sauce
Hashbrowns or Greens
Method
Tomato Preparation
- 1
Roast the Tomatoes
Preheat your oven to 400°F (200°C). Slice the Roma tomatoes in half and place them cut side up on a baking sheet. Drizzle with olive oil, sprinkle with fresh thyme and salt. Roast for 20-25 minutes or until the tomatoes are soft and slightly caramelized.
Bacon Preparation
- 2
Poaching the Eggs
- 3
Poach the Eggs
Bring a large pot of water to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes for runny yolks. Remove with a slotted spoon and place on a paper towel.
Hollandaise Sauce Preparation
- 4
Make the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, and salt. Place over a pot of simmering water (double boiler). Gradually whisk in melted unsalted butter until the sauce is thick and creamy. Add black pepper to taste.
Hashbrowns or Greens Preparation
- 5
Cook the Hashbrowns or Spinach
In a skillet, heat olive oil over medium-high heat. Add hashbrowns and cook until golden brown and crispy, about 5-7 minutes. Alternatively, you can sauté fresh spinach in olive oil until wilted.
Assemble the Dish
- 6
Plate the Eggs 'Blackstone' Benedict
On a plate, layer the crispy hashbrowns or sautéed greens, followed by the roasted tomatoes. Place the crispy bacon on top, followed by the poached eggs. Drizzle with hollandaise sauce and sprinkle with black pepper before serving.