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Poached Eggs Blackstone


Prep Time:

15 minutes

Cooking Time:

45 minutes




  • 8 slices thick-cut bacon
  • 1 tsp fresh lemon juice
  • 8 eggs
  • 4 English muffins, halved and toasted
  • 8 tomato slices
  • 1 tsp Freshly ground pepper
  • 1/2 • 1/2 buffalo tomato



Preparing the bacon

Preheat a broiler

Arrange bacon in a single layer on a baking tray

Preparing the eggs

Pour water to a depth of 2 inches into large sauté pan and add lemon juice; Bring to a gentle simmer over medium heat

Preparing tomato

Slice tomato into several thin slices
Cooking the bacon

Broil until browned, about 3 minutes

Turn until broiled on the second side, about 2 minutes longer

Transfer bacon to paper towels to drain

Cooking the eggs

Break 1 egg into a small bowl; hold the bowl so it just touches the simmering water and slide the egg into the water

Quickly repeat with the remaining eggs, spacing them about 1 inch apart

Adjust the heat to keep the water at a gentle simmer

Poach until the whites are set and yolks are glazed over but soft, 3 – 5 minutes

Cooking the tomato

Grill tomato for 3 – 4 minutes
Assemble and Serve

About 1 minute before the eggs are done, place 2 muffin halves on each of 4 warmed plates

Top each half with 1 grilled tomato slice and 1 bacon slice

Using a slotted spoon, lift each egg from the simmering water, letting the excess drain into the pan

Trim any ragged edges of egg white with kitchen scissors

Top each muffin half with 1 poached egg,

Spoon 2 tbsp of hollandaise sauce over each egg and sprinkle with pepper

Serves 4 (Hollandaise Sauce recipe