Making classic fried or scrambled eggs can get boring. Spice up breakfast with Eggs Blackstone from THE BREAKFAST BIBLE. Poaching eggs might seem like a daunting task but this easy recipe should put your mind at ease. Surprise your loved one with this rich and hearty breakfast this weekend.
Buttery, lemony hollandaise sauce adds the finishing touch to this tomato-and-bacon-bedecked cousin of a classic eggs Benedict. Poaching eggs isn’t difficult if you follow the basic method.
4 tomatoes, thickly sliced
1 tbsp olive oil
1 tsp minced fresh thyme
Salt and freshly ground pepper
8 slices thick-cut applewood-smoked bacon
8 slices coarse country bread
8 large eggs
11⁄2 cups (350 ml) Hollandaise Sauce (page 120)
Preheat the oven to 400°F (200°C). Lightly grease a rimmed baking sheet. Arrange the tomatoes, cut side up, on the baking sheet. Drizzle with the oil, then sprinkle with the thyme, 1 ⁄2 teaspoon salt, and 1 ⁄4 teaspoon pepper. Bake until the tomatoes have shrunk slightly and their juices are bubbling, about 30 minutes.
Meanwhile, fry the bacon, and toast and butter the bread. Set aside.
Pour water to a depth of 2 inches (5 cm) into a large, deep sauté pan. Bring to a gentle simmer over medium-low heat. One at a time, crack the eggs into a ramekin or a small cup and gently slide into the simmering water. Cook as many eggs at a time as will comfortably fit in the pan. Cook until the whites begin to set, about 2 minutes, then gently turn the eggs with a slotted spoon. Continue to cook until the whites are opaque and fully cooked and the yolks are still runny, about 2 minutes longer. Using the slotted spoon, lift each egg from the water and transfer to a paper towel–lined plate while you cook the remaining eggs.
Place 2 pieces of toast on each plate. Top each piece with 2 slices of tomato, 2 pieces of bacon, a warm egg, and a generous spoonful of the warm hollandaise sauce. Season with salt and pepper and serve.
A great breakfast needs great coffee.