Take classic Eggs Benedict with Hollandaise Sauce and put a summer twist on it. Add thick slices of heirloom tomatoes and swap bacon for the traditional ham to create Eggs Blackstone with “Holidays Sauce”. My girls call it “holidays sauce” but we don’t save it only for special occasions. We’ve been having it a lot lately to celebrate tomato season, which truly is “the most wonderful time of the year”. One bite and you’ll be inventing your own holidays on which to make this.
Eggs Blackstone with “Holidays Sauce”
adapted from Williams-Sonoma Essentials of Breakfast and Brunch by Georganne Brennan
For the “Holidays Sauce”:
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 tablespoons fresh lemon juice
- 3 large egg yolks
- 4 tablespoons (2 ounces) boiling water
- 1/4 teaspoon salt
- pinch cayenne pepper
For the Eggs Blackstone:
- bacon slices (at least 2 per person, more for Tim)
- white vinegar or lemon juice
- large eggs (at least 2 per person)
- English muffins, halved and toasted (at least 1 per person)
- 1-2 heirloom tomatoes, sliced (2 slices per person)
- freshly ground pepper
To make the “holidays sauce”, in a saucepan over medium heat, melt the butter (or just use your microwave). Remove from the heat and keep warm. In a small saucepan over low heat, warm the lemon juice. Place the egg yolks in a glass or metal bowl and set over (but not touching) barely simmering water in a saucepan.
Heat the yolks, whisking constantly, until they begin to thicken, about 2-3 minutes.
Add 1 tablespoon of the boiling water and whisk until the yolks thicken, about 2 seconds. Add another 1 tablespoon of the boiling water and whisk until the yolks thicken, about 2 seconds. Repeat twice, adding 1 tablespoon boiling water each time. Whisk in the warm lemon juice and remove the bowl from the heat.
Whisking constantly, very slowly pour in the melted butter. (Warning – do this VERY slowly or your lovely sauce will split – I know this from experience!) Whisk in the salt and cayenne and continue to whisk until the sauce triples in volume, about 3-4 minutes. To keep the sauce warm until serving, set it over (but not touching) hot water in the saucepan and whisk occasionally. (Or put it in a prewarmed thermos as Alton Brown suggests.)
Bake your bacon. That’s right – bake your bacon on a wire rack in a sheet pan at 350° for 30 minutes or until your bacon is browned and crispy. Transfer the bacon to paper towels to drain.
To poach the eggs, pour water to a depth of 2 inches into a large frying pan and add a splash of vinegar or lemon juice, which makes the eggs cook faster and not spread as much. Place over medium heat and bring to a gentle simmer (NOT boiling). Break 1 egg into a small bowl or cup. Hold the bowl so it is just touching the simmering water and slide the egg into the water. Quickly repeat with the remaining eggs, one at a time, keeping them about 1 inch apart. Adjust the heat to keep the water at a gentle simmer. Cook until the white are set and the yolks are glazed over but still soft, about 3 minutes.
While the eggs are poaching, place 2 toasted English muffins halves on each plate. Top each half with bacon and a thick slice of tomato. Using a slotted spoon, lift each egg from the simmering water, letting the excess water drain into the pan. Top each muffin half with 1 poached egg. Spoon “holidays sauce” over each egg and sprinkle with pepper. Serve at once. And just so you know, any leftover sauce will be eaten straight out of the bowl by Tim.