Classic Eggs Blackstone

Step 1

Pre-heat oven to 400F.

Step 2

Lightly oil a baking sheet and arrange the tomatoes on the baking sheet.

Step 3

Drizzle with olive oil, sprinkle with the thyme, 1/2 teaspoon salt, and 1/4 teaspoon of the pepper.

Step 4

Bake for 30 minutes.

Step 5

Meanwhile, cook up the bacon and set aside.

Step 6

Now...place the muffins, cut side up, on a baking sheet and toast in the broiler until lightly crisped, about 1 minute. Remove, and set aside.

Step 7

Now, make some super easy: No fuss hollandaise sauce

Step 8

Okay...let's make some killer good poached eggs:

Step 9

In a large pot, bring about 8 cups of water to a boil.

Step 10

Crack an egg into a small bowl (I use a vintage coffee cup, but any small vessel will do). Add a small dash of white vinegar to the egg.

Step 11

Set a kitchen timer for 3 minutes.

Step 12

Use a large metal whisk, and start spinning the boiling water, creating a boiling vortex.

Step 13

Now, gently hold the vessel with the egg over the water for about 10 seconds, then gently drop the egg into the vortex. You don't need to keep spinning the water at this point.

Step 14

Quickly turn the timer on. You'll want the egg to cook for exactly 3 minutes.

Step 15

(You can do 2 eggs at a time). Once eggs are cooked, place in a bowl of warm water. Once ready to serve, you may want to cut away any unsightly eggs curves with a kitchen knife (optional).

Step 16

To serve: place 2 toasted muffin halves, cut side up, on each plate. Top each half with 2 pieces of bacon and 1 or 2 slices of roasted tomato.

Step 17

Then, add a poached egg. Then pour a couple tablespoons of the hollandaise sauce over the top.

Step 18

Add freshly ground pepper to the top.