We are headed to Sun Valley for Thanksgiving, as is tradition for the Barlows. We are very excited. I LOVE Sun Valley. There is an amazing little breakfast place there called The Kneadery, where they serve the most delicious, belly filling breakfasts. This dish is my favorite there, so I share with you my version.
p.s. There's a chance you will see a lot of bacon around here in the near future.
8 large eggs
4 english muffins
8 roma tomatoes
4 slices applewood smoked bacon
4 egg yolks
1 T fresh squeezed lemon juice
1 stick unsalted butter, melted
Freshly Ground pepper
Dash of cayenne pepper
2 t distilled white vinegar.
Pre-heat your oven to 400. Slice your tomatoes in half, and squeeze out the seeds. Toss them in olive oil, and season with salt and pepper. Roast the tomatoes on a sheet pan with parchment paper for 20-25 minutes. Mean while you can work on the rest of the dish.
Start your bacon in a cold frying pan, then turn the heat up, and cook until it's crispy all the way through, drain the pieces on a paper towel, then chop them up and set aside
Split the english muffins and lay them split side up on a cookie sheet. When the tomatoes are done, switch the oven to broil and toast the muffins.
In a stainless steel bowl, whisk the egg yolks and lemon juice together until nearly doubled in size. Set aside.
Fill a pot with water, add a pinch of salt, and 2 teaspoons of distilled white vinegar, and bring the water to a medium simmer. Crack the eggs into the water one at a time very slowly, and use a fork to gather the spreading whites around the egg. Poach the eggs for 1-3 minutes. You want to watch them - they will each spread differently. You want the whites cooked through, with the yolk still runny.
While the eggs are poaching, begin assembling your Eggs Blackstone. Start with your toasted muffins, add 2 tomato halves to each piece. As the eggs are finishing, remove them with a slotted spoon and place one on each muffin on top of the tomatoes.
Once all of the eggs are done, place the stainless steel bowl over the pan of simmering water and whisk the yolks while heating them. Slowly whisk in the melted butter, and continue stirring until thickened and doubled. Be careful not to overheat, or the eggs will curdle.
When the sauce is ready, remove it from the heat, season with a pinch of salt, and a pinch of cayenne.
Ladle the hollandaise sauce over the eggs, top with the chopped bacon, and serve your Eggs Blackstone immediately.