Eggs Blackstone

submitted by Glynn House Inn

American Cuisine
Breakfast
Eggs & Dairy

Four

Preparation Time: 20 minutes

Recipe Credit: Ingrid Heidenreich

Ingredients :

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Description :

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Eggs Blackstone adds grilled tomatoes and bacon to an old breakfast favorite. It tastes absolutely delicious.

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Instructions :

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Preparation

Preparing the bacon

• Preheat a broiler

• Arrange bacon in a single layer on a baking

Preparing the eggs

• Pour water to a depth of 2 inches into large sauté pan and add lemon juice

• Bring to a gentle simmer over medium heat

Preparing tomato

• Slice tomato into several thin slices

 

Cooking

Cooking the bacon

• Broil until browned, about 3 minutes

• Turn until broiled on the second side, about 2 minutes longer

• Transfer bacon to paper towels to drain

Cooking the eggs

• Break 1 egg into a small bowl; hold the bowl so it just touches the simmering water and slide the egg into the water

• Quickly repeat with the remaining eggs, spacing them about 1 inch apart

• Adjust the heat to keep the water at a gentle simmer

• Poach until the whites are set and yolks are glazed over but soft, 3 – 5 minutes

Cooking the tomato

• Grill tomato for 3 – 4 minutes

 

Assemble and Serve

• About 1 minute before the eggs are done, place 2 muffin halves on each of 4 warmed plates

• Top each half with 1 grilled tomato slice and 1 bacon slice

• Using a slotted spoon, lift each egg from the simmering water, letting the excess drain into the pan

• Trim any ragged edges of egg white with kitchen scissors

• Top each muffin half with 1 poached egg,

• Spoon 2 tbsp of hollandaise sauce over each egg and sprinkle with pepper