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January 2011 Issue
Eggs Blackstone
by Ronda L. Halpin
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Weekend breakfasts are something very special when they include bacon, especially thick-cut peppered bacon. For me, if you add that to any kind of poached eggs dish, you've got me hooked. So this month, I'm presenting a recipe that's particularly near and dear to my heart. This dish plus a couple glasses of hot coffee spell out weekend bliss, or at least set me up to make my weekend so.

You can, of course, tweak this recipe to suit your own preferences or ingredients you might have on hand. However, I highly recommend enjoying it as is at least once. You might well find that once you do, it's what you turn to when you want a decadent weekend breakfast or brunch dish. I know that's the case for myself. Enjoy!


Eggs Blackstone

  • 4-6 slices thick-cut bacon
  • 1 cup grape tomatoes
  • 1 tsp. olive oil
  • 4 eggs
  • 2 English muffins - split and toasted
  • Hollandaise sauce (I recommend this recipe)
Place the bacon on a baking sheet, allowing for a bit of space between each slice. Place the baking sheet in the oven and set the oven to 400 degrees. Place the tomatoes and olive oil in a shallow baking dish and toss to coat the tomatoes evenly. Bake the bacon for 10-12 minutes, or until crisp, and the tomatoes for 20 minutes or until softened and roasted.

Meanwhile, poach the eggs to your desired consistency, toast the English muffins and make the hollandaise sauce.

To assemble, place two English muffin halves on a serving plate. Spread roasted tomatoes over each half and sprinkle with crisp bacon. Place one poached egg over each muffin half and coat with a generous helping of hollandaise sauce. Serve immediately.

  • Yields: 2 servings
  • Preparation Time: 20 minutes

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