Ingredients: 8 slices thick-cut bacon 1 tsp fresh lemon juice 8 eggs 4 English muffins, halved and toasted 8 tomato slices Freshly ground pepper 1/2 buffalo tomato Preparing & Cooking Bacon: Preheat a broiler Arrange bacon in a single layer on a baking Broil until browned, about 3 minutes Turn until broiled on the second side, about 2 minutes longer Transfer bacon to paper towels to drain				Eggs Blackstone Printable Recipe Eggs_Blackstone.pdf
Preparing & Cooking 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 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 Preparing & Cooking Tomato: Slice tomato into several thin slices 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