Eggs Blackstone ala’ IOTP

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eggs blackstone

(adapted from Breakfast Comforts by Williams Sonoma)

 Ingredients: 

  • 4 beefsteak tomatoes, sliced lengthwise ½” thick
  • 1 Tbs. olive oil, plus more for cooking
  • 1 tsp. minced fresh thyme
  • Kosher salt and freshly ground pepper
  • 8 slices thick-cut applewood-smoked bacon, halved crosswise
  • 4 Slices good quality bread, thickly sliced ¾” thick
  • 4 large eggs
  • About 1 cup (8 oz./250 ml.) hollandaise sauce (recipe below)

 Directions: 

  1. Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a rimmed baking sheet.
  2. Arrange the tomatoes, cut side up, on the baking sheet. Drizzle with the 1 tablespoon oil, then sprinkle with the thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Bake until the tomatoes have shrunk slightly and their juices are bubbling, about 20 to 30 minutes.
  4. Lightly brush the bread slices with olive oil then place on a baking sheet. Toast in the oven until lightly crisped, about 4-5 minutes. Remove and set aside.
  5. In a large fry pan, fry the bacon over medium heat, turning once, until crisp and browned, about 6 minutes. Transfer to paper towels to drain.
  6. Add a small amount of olive oil in a non-stick skillet on medium heat. Fry the eggs to sunny side up (or over easy if you prefer), being careful to keep the yolks runny.
  7. You can alternatively poach the eggs in boiling water with 2 TBLSP of white vinegar for 3-4 minutes
  8. To serve, place 1 slice of toasted bread on each plate. Place several pieces of baby arugula on each slice then top with 1 or 2 roasted tomato slices and 2 pieces of bacon. Gently place eggs on top of bacon.
  9. Spoon about 3 tablespoons of hollandaise over each serving, then sprinkle with pepper.
  10. Serve at once, passing the remaining hollandaise sauce on the side. Serves 4.

 Hollandaise Sauce

 Ingredients: 

  • 4 large egg yolks
  • 2 Tbs. fresh lemon juice
  • Kosher salt and freshly ground pepper
  • 1 cup (8 oz./250 g.) unsalted butter

Directions: 

  1. In a blender, combine the egg yolks, lemon juice, 1/8 teaspoon salt and a few grinds of pepper.
  2. In a small saucepan, melt the butter over medium heat.
  3. With the blender running, slowly add the warm melted butter through the vent in the lid, processing until the sauce is thick and smooth. Taste and adjust the seasoning. If the sauce is too thick, add a little water to thin it.
  4. Transfer the hollandaise sauce to a heatproof bowl. Cover and place over (not touching) a saucepan of hot, not simmering, water to keep warm.
  5. Makes about 1 1/2 cups.
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