📝 About This Recipe
A sophisticated twist on the traditional Eggs Benedict, Eggs Blackstone swaps Canadian bacon for thick-cut, crispy streaky bacon and adds a fresh, juicy slice of beefsteak tomato. This dish offers a decadent interplay of textures: the crunch of the toasted muffin, the saltiness of the bacon, the acidity of the tomato, and the velvety richness of a homemade lemon-butter hollandaise. It is the quintessential choice for a luxurious weekend brunch that feels both nostalgic and elevated.
🥗 Ingredients
The Foundation
- 4 pieces English Muffins (split and toasted)
- 8 slices Thick-cut Applewood Smoked Bacon (cooked until crispy)
- 2 large Beefsteak Tomato (cut into 8 thick slices)
- 2 tablespoons Unsalted Butter (softened, for the muffins)
The Poached Eggs
- 8 pieces Large Eggs (cold, high-quality farm fresh)
- 1 tablespoon White Distilled Vinegar (to help the whites set)
- 1 teaspoon Kosher Salt (for the poaching water)
Silky Hollandaise Sauce
- 3 large Egg Yolks (at room temperature)
- 1/2 cup Unsalted Butter (melted and very hot)
- 1 tablespoon Fresh Lemon Juice (plus more to taste)
- 1 pinch Cayenne Pepper (for a subtle heat)
- 1 teaspoon Warm Water (to adjust consistency if needed)
Garnish
- 2 tablespoons Fresh Chives (finely minced)
- 1 pinch Black Pepper (freshly cracked)
- 1 pinch Smoked Paprika (optional, for color)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Lay the bacon slices on a parchment-lined baking sheet and bake for 15-18 minutes until perfectly crispy. Drain on paper towels and set aside.
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2
While the bacon cooks, prepare the hollandaise. Place the 3 egg yolks, lemon juice, and a pinch of salt into a blender. Blend on low speed for 20 seconds to combine and aerate.
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3
With the blender running on its lowest setting, very slowly drizzle in the hot melted butter in a thin, steady stream. The heat from the butter will 'cook' the yolks and create a thick, creamy emulsion.
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4
Stir in the cayenne pepper. If the sauce is too thick, add a teaspoon of warm water. Transfer to a small glass bowl and place it in a larger bowl of warm water to keep it 'tempered' until serving.
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5
Fill a large, deep skillet or wide saucepan with 3-4 inches of water. Add the vinegar and salt. Bring to a light simmer—you want small bubbles, not a rolling boil.
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6
Crack one cold egg into a small ramekin or fine-mesh sieve (the sieve helps remove watery whites for a cleaner shape). Gently slide the egg into the simmering water.
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7
Repeat with the remaining eggs, being careful not to crowd the pan. Poach for 3 to 4 minutes until the whites are fully set but the yolks remain soft and liquid.
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8
While the eggs poach, toast the English muffins until golden brown. Spread a thin layer of softened butter on each half.
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9
Place two muffin halves on each plate. Top each half with a thick slice of beefsteak tomato. Season the tomato lightly with a tiny pinch of salt and pepper.
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10
Snap the crispy bacon slices in half and place two halves (one full slice) over each tomato.
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11
Using a slotted spoon, carefully lift each poached egg from the water. Dab the bottom of the spoon on a clean kitchen towel to remove excess moisture before placing the egg atop the bacon.
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12
Generously spoon the warm hollandaise sauce over each egg, allowing it to drape down the sides.
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13
Garnish with a sprinkle of minced chives, freshly cracked black pepper, and a tiny dusting of smoked paprika for a professional finish. Serve immediately.
💡 Chef's Tips
Use the freshest eggs possible; the whites of fresh eggs hold together much better during poaching. If your hollandaise breaks (separates), whisk in a teaspoon of boiling water vigorously to bring it back together. Always pat the bottom of your poached eggs dry; excess water will dilute the hollandaise and make the muffin soggy. For extra flavor, lightly sear the tomato slices in the bacon fat for 30 seconds per side before assembling. Keep your plates warm in a low oven to ensure the dish stays hot from the first bite to the last.
🍽️ Serving Suggestions
Pair with a crisp, chilled Mimosa or a spicy Bloody Mary garnished with celery and olives. Serve alongside a small heap of lightly dressed arugula or mixed baby greens to cut through the richness. A side of crispy home fries or hash browns seasoned with rosemary and garlic is a classic accompaniment. Offer an extra wedge of lemon on the side for those who prefer a brighter, more acidic sauce. Follow the meal with a light fruit salad of melon and berries for a refreshing finish.