Eggs Blackstone with Roasted Tomatoes

Name: Eggs Blackstone with Roasted Tomatoes
Ingredients: About 1 cup (240 ml) Hollandaise Sauce; 8 large slices thick-cut applewood-smoked bacon, halved crosswise; 4 English muffins, split crosswise; 2 tbsp distilled white vinegar; 8 large eggs; 4 plum tomatoes, halved lengthwise; 1 tsp minced fresh thyme; ½ tsp kosher salt; ¼ tsp freshly ground pepper, plus more as needed; 1 tbsp olive oil, plus more for cooking

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

In this decadent brunch favorite, layers of thyme-roasted tomatoes and thick, crunchy bacon create a base for poached eggs topped with lemony hollandaise sauce. This dish is traditionally made with English muffins, but toasted rustic bread is a great alternative.

Ingredients

1 tbsp olive oil, plus more for cooking
4 plum tomatoes, halved lengthwise
1 tsp

Breakfast
Brunch

Method

Preheat the oven to 400°F (200°C). Lightly oil a rimmed baking sheet.

Arrange the tomatoes, cut side up, on the prepared baking sheet. Drizzle with the oil, then sprinkle with the thyme, salt, and pepper.