Eggs Blackstone

Core the vine ripe tomatoes and cut into thick slices.

Lay the slices on a sheet tray; top with sliced garlic, fresh oregano, a good amount of salt, black pepper and a good splash of olive oil.

Roast on low broil or at about 400F for 20 minutes, until the sugars come out and the garlic is roasted.

Separate the egg yolks from the whites and whisk the yolks.

Over a double boiler, whisk in butter so it emulsifies into the hot yolks; clarified butter is not needed. Continue until thick and rich.

Finish cooking over the double boiler a minute or two until thickened, to about 130 to 140F.

Season the hollandaise with a little salt and lemon, and finish with Korean chili flakes.

Pour into a container, cover and keep in a warm spot.

Render the bacon in a pan over medium to high heat until chewy and crispy; drain on paper towels to blot the grease.

Melt a good knob of butter in the pan and fry the eggs, basting the yolks with the butter as it bubbles.

Assemble on toasted ciabatta: roasted tomatoes, a few pieces of bacon, the egg, hollandaise, chives, Korean chili flake and black pepper.