Poached Eggs Blackstone
From GLYNN HOUSE INNPrep Time:
15 minutesCooking Time:
45 minutesYield:
4
Ingredients
- 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
Directions
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 http://bit.ly/9MQD81)
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