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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Eggs Blackstone w/ Hollandaiske Sauce Recipe

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This recipe for Eggs Blackstone w/ Hollandaiske Sauce is from The Barrette Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Eggs:
6 poached eggs
3 slices. bacon
6 slices' tomato,
1/2 inch thick
English muffins (Thomas's taste best)
salt and pepper

Hollandaise Sauce 1/2 cup butter, melted
1 1/2 T lemon juice, barely heated
3 egg yolks
4 T boiling water
1/4 tsp salt
dash cayenne pepper
Directions:
Directions:
Eggs:
Saute and mince the bacon and reserve the
drippings.
Season the tomato slices with sail and pepper and lightly flour them.
Saute briefly in bacon fat.
Layer on top of toaste( English muffin: tomato slice, sprinkle mince( bacon, poached egg, and top with Hollandaise sauce.
Crack fresh pepper and dash salt on top.

Hollandaiske Sauce
Keep a double boiler hot but not boiling: in top place egg yolks.
Beat with a wire whisk until they thicken-then add 1 T boiling water.
Beat until eggs thicken again.
Repeat process until all 4 Ts water have been incorporated.
Then beat in lemon juice.
Remove from heat, beat well.
Continue to beal and slowly add in butter, then beat in salt and cayenne.
Beat until sauce is thick.
Personal Notes:
Personal Notes:
Whenever we have special guests for breakfast we love:to serve this in addition to, or instead,of.Eggs Benedict. Yvonne makes the Hollandaise while I do the rest and its a breeze

 

 

 

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