Eggs Blackstone
Eggs Blackstone is an adaptation of Eggs Benedict, which has as many recipes do, a number of different origin stories. About the only sure thing is that it was probably invented in New York City.
Eggs Blackstone works well for breakfast, brunch, light lunch or dinner. It can be served as a stand alone item or with any number of complimentary side dishes.
Ingredients for Eggs Blackstone
The ingredients in this recipe are per person so simply multiply the ingredients by the number of persons you are serving. One recipe of Hollandaise sauce will serve about 4 persons.
Blender Hollandaise
I found this recipe years ago in the N.Y. Times Cook Book. I changed it slightly but it still produces a delicious Hollandaise with very little effort. The ingredients for this should be prepared in advance of poaching the eggs and made once the eggs are cooking.
- 3 Fresh Egg yolks
- 1 ½ sticks unsalted butter
- ¼ tsp salt
- ¼ tsp. pepper
- 2-3 dashes of Tabasco
- 1 Tbs fresh lemon juice
- ½ tsp paprika
Directions for Blender Hollandaise
Place the butter in a small sauce pot and melt on medium to low heat once melted remove from heat and allow to cool slightly ( you do not want the butter to be too hot as if it is it will scramble the eggs when blended).
In a blender place the yolks, salt & pepper, Tabasco, lemon juice and paprika. Pulse the blender a few times to mix the ingredients. With the blender on medium speed add the butter in a constant stream until all is combined. The sauce should be thick, not runny or watery. Once the sauce is thickened you have the option of adding different ingredients to make a number of different sauces. Do not add anything other than the basic ingredients to the “mother sauce” as doing so will break the sauce.
Ingredients for Eggs Blackstone
- 2 fresh whole eggs per person
- 1 toasted english muffin halved
- 2 thick slices of tomato lightly salted
- 1-2 slices of bacon well done cut in half
- Saute pan with about 2 inches of water lightly salted and with 1 Tbs white vinegar added
Directions for Eggs Blackstone
Take the slices of bacon cut in half and cook to your desired amount of doneness. Place on a paper towel to drain
Cut the tomato into ¼ inch or thicker slices and lightly salt.
In a saute pan with the salt and vinegar, bring the water up to a boil and then reduce to a slow simmer.
Place the eggs one at a time in a small cup or bowl and with the lip of the cup just touching the water pour the eggs into the water. allow to cook for 3- 5 minutes until the whites are set and the yolks still slightly runny*.
Once you begin to poach the eggs, finish the Hollandaise and reserve to a gravy boat or warm bowl.
Place the English muffin halves on a plate, place a tomato slice on top of each half. Place 2-3 pieces of bacon on top of the tomato.
Remove the poached eggs from the water pat dry with a paper towel and place on top of the bacon. Spoon the Hollandaise over all and serve.
* You can prepare the eggs in advance, once done place into a bowl of iced water to stop the cooking and then into a pan of warm water to hold until serving. Just place back into simmering water for a minute to bring back up to heat before assembly.
Here are a few items to help make this recipe:
Oster 6706 6-Cup 450-Watt, 10-Speed Blender, Black
Simply Calphalon Nonstick 4-cup Egg Poacher with Cover
Wolfman’s Muffin Master English Muffin Splitting Tool
A nice english muffin, a nicer egg, an even nicer eggy sauce, some sort of red thing, and BACON!!!!!, I howl with delight for anything BACON!!! This one gets 5 paws for sure!
- 3 Fresh Egg yolks
- 1 ½ sticks unsalted butter
- ¼ tsp salt
- ¼ tsp. pepper
- 2-3 dashes of Tabassco
- 1 Tbs fresh lemon juice
- ½ tsp paprika
- 2 fresh whole eggs per person
- 1 toasted english muffin halved
- 2 thick slices of tomato lightly salted
- 1-2 slices of bacon well done cut in half
- Saute pan with abour 2 inches of water lightly salted and with 1 Tbs white vinegar added
- Place the butter in a small sauce pot and melt on medium to low heat once melted remove from heat and allow to cool slightly ( you do not want the butter to be too hot as if it is it will scramble the eggs when blended).
- In a blender place the yolks, salt & pepper, tabassco, lemon juice and paprika. Pulse the blender a few times to mix the ingredients. With the blender on medium speed add the butter in a constant stream until all is combined. The sauce should be thick, not runny or watery. Once the sauce is thickened you have the option of adding different ingredients to make a number of different sauces. Do not add anything other than the basic ingredients to the "mother sauce" as doing so will break the sauce.
- Take the slices of bacon cut in half and cook to your desired amount of doneness. Place on a paper towel to drain
- Cut the tomato into ¼ inch or thicker slices and lightly salt.
- In a saute pan with the salt and vinegar, bring the water up to a boil and then reduce to a slow simmer.
- Place the eggs one at a time in a small cup or bowl and with the lip of the cup just touching the water pour the eggs into the water. allow to cook for 3- 5 minutes until the whites are set and the yolks still slightly runny*.
- Once you begin to poach the eggs, finish the Hollandaise and reserve to a gravy boat or warm bowl.
- Place the English muffin halves on a plate, place a tomato slice on top of each half. Place 2-3 pieces of bacon on top of the tomato.
- Remove the poached eggs from the water pat dry with a paper towel and place on top of the bacon. Spoon the Hollandaise over all and serve.
- You can prepare the eggs in advance, once done place into a bowl of iced water to stop the cooking and then into a pan of warm water to hold until serving. Just place back into simmering water for a minute to bring back up to heat before assembly.
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