I know this sounds a bit pretentious … naming the eggs after our family… but to be honest… I haven’t found this variation anywhere… and I did come up with it… so humor me…
Eggs Hendricks is a variation on Eggs Blackstone… it really is very simple… a toasted English muffin… cooked bacon…. a slice of tomato (grilled or just fresh)…. a poached egg … then Mornay Sauce over the top…. then some chopped chives…. It is absolutely delicious… for those of you wondering what Eggs Blackstone is… it is the same… except the sauce is Hollandaise.
So…. if you want really nice weekend breakfast… or brunch.. this fits the bill nicely… just terrific… served with country hash browns… and you have yourself a great little meal!
Making a lot of eggs for the family?… try poaching the eggs in the oven… see my post on how to do it.
Don’t slave over a hot stove… and have a messy stove to clean up… Make the Bacon in the Oven.
If you do decide to take my advice and make the bacon and eggs in the oven… make the bacon first… it has to go into a cold oven… then leave the oven door ajar for a minute or two until the temperature goes down to the temperature for the eggs…
Relax while things are cooking in the oven… the sauce takes about 5-7 minutes to make…
A perfect breakfast to make and let the cook relax a bit… I hope you try it!
Recipe: Eggs Hendricks
All you need:
Toasted English muffins
Thick sliced bacon, cooked and broken into thirds
Chopped chives for garnish
All you need to do:
Toast the English muffins and butter them slightly. Set aside.
Cook the bacon until cooked but still pliable. Break into pieces small enough to fit on the English muffin. Set aside.
Make the Mornay sauce… set aside and keep warm.
Make the poached eggs.
Put the toasted English muffin halves on a plate.
Lay the 1 slice cooked bacon (broken into pieces) on each halve.
Lay a tomato slice on top of the bacon.
Put a poached egg on each tomato slice.
Cover with Mornay sauce.
Sprinkle with chopped chives.
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