Eggs Blackstone

Sass Muffin

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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.
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Blender Hollandaise

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

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


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

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.

http://www.rantsravesandrecipes.com/eggs-blackstone/
 

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QSis

Grill Master
Staff member
Gold Site Supporter
I'd rather have that than the traditional Canadian Bacon!

Lee
 

Luckytrim

Grill Master
Gold Site Supporter
What Lee said !

BTW - I've taken to serving Eggs Benedict in a format I call "Eggs Benedict Arnold" .... A big serving of Home Fries on the plate, topped by the ham, eggs and sauce, with the English Muffin buttered and served on the side.
 
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