Go Back
–+ servings
A white plate with Eggs Blackstone with Sausage being drizzled with hollandaise sauce

Eggs Blackstone with Sausage

Course: Breakfast
Cuisine: Breakfast
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 568kcal
Author: Kris Longwell
This Eggs Blackstone with Sausage recipe is super simple but super impressive. Use the No-Fuss Hollandaise Sauce and the vortex poached egg method, and you'll have this amazing breakfast together in about 30 minutes!
Print Recipe

Equipment

  • Cast-iron skillet

Ingredients

FOR THE NO-FUSS HOLLANDAISE SAUCE

  • 4 egg yolks
  • 2 tablespoon lemon juice fresh
  • 1 cup unsalted butter 2 sticks
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon salt and pepper each

FOR THE EGGS BLACKSTONE WITH SAUSAGE

  • 2 medium tomatoes sliced
  • 1 tablespoon olive oil
  • 1 teaspoon thyme dried
  • Salt and pepper to taste
  • 4 English muffins
  • 1 package breakfast sausage patties
  • 2 teaspoon distilled white vinegar
  • 8 large eggs

Instructions

MAKE THE NO-FUSS HOLLANDAISE SAUCE

  • In a blender, combine the egg yolks, lemon juice, cayenne, salt and pepper.
  • In a small saucepan, melt the butter over medium heat.
  • With the blender running, slowly add the melted butter through the vent in the lid (you may want to hold a kitchen towel to prevent splattering).
  • Process until thick and smooth, about 1 to 1 ½ minutes.
  • Taste and add more salt, if desired. If the sauce is too thick, add a little water to thin it.

MAKE THE EGGS BLACKSTONE WITH SAUSAGE

  • Turn the broiler on high.
  • Place the tomato slices on a baking sheet and drizzle the oil over them and sprinkle with the thyme, salt and pepper.
  • Place under the broiler until softened and lightly charred, about 1 - 3 minutes (Keep an eye on them, broilers vary, so cook time will too!). Remove from the oven and set aside.
  • Place the English muffins on a baking sheet and place under the broiler for about 1 minute, until lightly crisped. Set aside.
  • In a large frying pan, cook the sausage until lightly browned and cooked through, about 3 minutes per side. Set aside.
  • Meanwhile, bring a pot of water to a boil.
  • Pour about ¼ teaspoon vinegar into one or two ramekins or small vessels large enough to hold an egg.
  • Crack an egg into each vessel
  • Use a whisk or spoon to create a swirling vortex by vigorously circulating the boiling water.
  • Quickly remove the whisk and gently lower the eggs (1 or 2 at a time) into the water and immediately lower the heat to medium.
  • Let simmer for 3 to 4 minutes until the eggs are just firm enough to hold their shape.
  • Use a large slotted spoon to lift the eggs out of the water and transfer to a bowl filled with warm tap water. Repeat process with remaining eggs.

FINISH OFF THE DISH

  • Place 2 muffin halves, cut side up, on each plate.
  • Top each half with one or two sausage patties and 1 roasted tomato slice.
  • One at a time, carefully remove a poached egg from the warm water with a slotted spoon (letting excess water drip off) and place on top of each muffin half.
  • Spoon about 3 tablespoons of the Hollandaise sauce over each half and then sprinkle with pepper.

Nutrition

Calories: 568kcal | Carbohydrates: 30g | Protein: 21g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 379mg | Sodium: 969mg | Potassium: 464mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2347IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 2mg