Eggs Ala Blackstone

1 tomato, cut in thirds

2 cloves garlic, diced

1 lemon cut in half

1 handful spinach

2 slices crispy bacon

3 oz Bearnaise sauce

2 eggs

1/2 cup polenta

1/4 cup olive oil

– In a pot of boiling water, squeeze the juice of half a lemon. Add two eggs (out of shell) for about 2 minutes

– coat the cut tomato in polenta or corn meal.

– In a medium high heat saute pan, add some oil, bacon and the tomato. pan fry until the polenta crisps on the tomato.

– Remove tomato and crispy bacon from the pan and add garlic, spinach and lemon. Saute for 30 seconds and remove.

– Build the dish from the bottom up, starting with tomato, spinach, bacon, eggs and finish with Bearnaise.