Made with roasted tomatoes, salty bacon, and perfectly poached eggs, these Eggs Blackstone are the perfect start to your day! Paleo and Whole-30 friendly, make them for all your breakfast needs.
I love starting my mornings with a big family breakfast, especially on weekends. There’s just something so fulfilling about sitting down and waking up while munching on delicious foods. Plus, starting the day with love and laughter is the perfect way to set my intentions for the day and start on the right foot.
This being said, with 3 little ones running around, a peaceful breakfast isn’t always possible. Of course, there are sword fights, table manner disputes, and grumpy morning moods from time to time. However, the most difficult part is often finding recipes to satisfy everyone’s taste buds. To complete this task, I’ve created some incredible recipes throughout the years such as this Paleo Smoked Sweet Potato Waffle Sandwich, a Whole30 Caramelized Mushroom & Onion Frittata, and my favorite Paleo Ricotta and Tomato Eggs Bake.
Most recently, I stumbled across Eggs Blackstone, and it was a huge hit! Made with fresh roasted tomatoes, crispy bacon, and perfectly poached eggs on top of toasted bread, this recipe was packed with flavor and packed in healthy fats to keep our belly’s full. Even better, this Eggs Blackstone recipe is easily adapted to fit all your dietary needs including gluten-free, Paleo, and Whole30. You’re not going to believe how easy it is to make a family-friendly breakfast perfect for weekend brunch!
Eggs Blackstone Recipe Ingredients
To make this recipe, all you’ll need is 8 simple ingredients, and I guarantee you have at least half on hand in your kitchen already! Of course, you can make swaps and add ingredients as you feel fit. However, to begin, you will need the following:
- Tomatoes – Be sure to slice this thickly, and feel free to add in any other veggies as well!
- Olive Oil – Alternatively, you could use avocado oil or butter.
- Fresh Thyme – Fresh thyme adds a lovely flavor to this dish, but could be swapped out for any herb or seasoning you prefer.
- Salt & Pepper – Season your Eggs Blackstone to taste.
- Bacon – If you prefer not to use bacon, swap it out for turkey bacon, ham, sausage, or a vegetarian alternative.
- Bread – I prefer to use thick sourdough bread for this recipe. Gluten-free bread, English muffins, or sweet potatoes make great options as well.
- Eggs – If you’re trying to keep fats low, swap out eggs for egg whites, but be aware you’re sacrificing the runny flavor of the yolk!
- Fresh Lemon Zest – Lemon zest is optional but works wonderfully to add a bit of lightness and tie everything together in this dish.
Eggs Blackstone vs. Eggs Benedict… What’s the Difference?
After reading the ingredients, I know what you’re all wondering. What is the difference between this Eggs Blackstone recipe and Eggs Benedict? While very similar, Eggs Benedict recipes are typically made with poached eggs on English muffins with ham or Canadian bacon instead of bacon and are drizzled with Hollandaise sauce. They also lack the roasted tomatoes found in Eggs Blackstone recipes. If you’re feeling fancy, you can definitely add Hollandaise Sauce to Eggs Blackstone, but I find the runny yolk to be satisfying all on its own.
How to Make Eggs Blackstone
This Eggs Blackstone recipe utilizes both the oven and the stovetop so you can multitask and get breakfast on the table in no time!
To start, preheat the oven to 400 degrees Fahrenheit, and line a baking sheet with parchment paper. Place the sliced tomatoes on the sheet, drizzle them with extra virgin olive oil, and sprinkle them with salt, pepper, and thyme. Let the tomatoes roast in the oven for 20-25 minutes. You’ll know they’re done
While the tomatoes are roasting, heat a skillet over medium-high heat, and roast your bacon until the desired crispiness is reached. When done, set the pieces aside on a paper towel to absorb excess grease.
Next, toast your bread, and add butter or olive oil to each side.
Now, time for the eggs! Pour water to a depth of 2 inches in a large sauté pan, and bring it to a gentle simmer over medium-low heat. You do not want a rolling boil! Then, use a slotted spoon to stir the water and create a gentle whirlpool effect
Once the water is slowly moving in a circle, slide one egg into the pan followed by a second. Wait roughly 4 minutes or until the whites are opaque. Once the eggs have turned white, use the slotted spoon to carefully lift the eggs, and set them on a paper towel-lined plate.
To finish, assemble the sandwiches by layering the roasted tomatoes, bacon, warm eggs, fresh lemon zest, salt, pepper, and thyme. Dig in with a fork, and keep plenty of napkins nearby!
Tips to Create Perfectly Poached Eggs
Creating poached eggs is a daunting task for even the best of chefs. If you’re feeling intimidated by the process, take a look at this great article, and take a look at the quick tips below!
- Add Salt to the Water
- Add Vinegar to the Water
- Use a Ramekin
- Use Fresh Eggs
If you’re still feeling intimidated, you could always create these Eggs Blackstone with scrambled or fried eggs instead. After all, there’s really no wrong way to breakfast as long as you enjoy it! No matter how you choose to make it, I know your whole family is going to love this recipe.
Of course, if you make this or any of my other recipes, please tag me on Instagram! I’d love to see your creations, connect, and share your page. I hope you love this recipe as much as I do. Stay tuned for new recipes, easy meal plans, decoration tips, and more every week!
In the meantime, enjoy!
Karin
Ingredients
- 4 to matoes thickly sliced
- 1 tbsp olive oil
- 1 tsp fresh thyme plus more for garnish
- Salt and pepper to taste
- 8 slices of bacon
- 4 large pieces of bread or 8 smaller pieces This recipe is amazing with fresh sourdough
- 4 or 8 eggs depending on how many pieces of toast, individually cracked into small cups or bowls
- 1 lemon zested for garnish if desired
Instructions
- Preheat the oven to 400 and line a baking sheet with parchment paper, place the tomatoes on the baking sheet, drizzle with EVOO, sprinkle with salt, pepper and thyme. Roast for 23-25 minutes- until the tomatoes have shrunk and are bubbling with goodness
- While the tomatoes are roasting, crisp up your bacon in a skillet, setting aside on a paper towel lined plate to absorb extra grease
- Toast your bread and butter or brush olive oil over top, set aside
- Time for the poached eggs! Pour water to a depth of 2 inches into a large, sauté pan. Bring water to a gentle simmer over medium- low heat (you do not want a rolling boil). Using a slotted spoon, gentle create a whirlpool effect by stirring the water. Once the water is slowly moving in a circle, gently slide one egg into the simmering water. You can do another egg immediately after, depending on your comfort level. Otherwise, you can do one egg at a time. They white will begin to set, about 4 minutes until the whites are opaque and fully cooked, but the yolks are runny. Using a slotted spoon, carefully lift the eggs and set on a paper towel lined plate
- Assemble the sandwich by layering the tomatoes, bacon and warm eggs, and fresh lemon zest, pinch of salt, freshly cracked pepper and sprinkle of fresh thyme
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