(4 servings) Printable Version
While eggs cook, melt butter in a skillet over medium heat; brown tomato slices on both sides in butter.
Place a tomato slice on each muffin half and sprinkle with some of the crumbled bacon. Place a poached egg on top and cover generously with Hollandaise sauce. Sprinkle lightly with remaining bacon and serve immediately. Makes 4 servings.
Hollandaise Sauce: Cut 1 cup of butter in 12 equal pieces. In top of double boiler combine 4 egg yolks, 3 Tablespoons lemon juice and 4 pieces of the butter; place over simmering water and stir rapidly with a wire whisk till butter melts. Add remaining butter 1 piece at a time, stirring till each piece melts before adding another. Add a dash of cayenne and serve immediately. (If sauce starts to thicken before it is served, add a small amount of boiling water while stirring.) Makes 1 and 1/2 cups.
About This Recipe:
This is a classic recipe from an out-of-print 1980 mini-cookbook called Benson & Hedges presents Entertaining With Style: Recipes from Great American Restaurants. The book credits this dish to a restaurant called Perry's in San Francisco, CA where it was part of their weekend brunch. It's suggested that this dish be served with Coffee Royale which is 2 Tablespoons brandy mixed with 1/2 cup coffee that's topped with whipped cream and grated orange peel.
The book describes Perry's in San Francisco like this: "When you visit Perry's and sit down at a table, your waiter directs your glance to the boldly painted menu on the wall. It's all part of the casual attitude and colorful decor of this popular San Francisco restaurant. There's a wide assortment of unbeatable favorites - lasagna, quiche, omelets, corned beef hash, skewered lamb, and much more. And who could pass up a cup of cappuccino - one of San Francisco's favorite coffee drinks."
A unique variation of Eggs Benedict featuring fried tomato slices and crumbled bacon.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Comments About This Recipe
What do you think of Eggs Blackstone?
Overall Average Rating =(out of 5)
Based on 1 vote.
Great recipe. I am so happy that I found it. It has been a family favorite for over 30 years but haven't seen it in print before.
Comment submitted: 5/5/2012 (#13874)
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