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Eggs Benedict is such a classic favorite, and if you master the sauce, you can easily whip this up for any high day or holiday!

Eggs Benedict
Firm favorite!


  • 60 ml tarragon vinegar
  • 60 ml white wine vinegar
  • 1 small onion, finely diced
  • about 250 g butter, cubed
  • 4 large Nulaid eggs, separated
  • salt and milled black pepper
  • lemon juice (optional)
  • 2 English muffins
  • 4 slices grilled bacon or good quality ham
  • 4 Nulaid poached eggs
  • some chopped chives as garnish

Chef's hint: This sauce is a bit tricky to make, but don't fear. If you take care not to add the butter too quickly, and keep the heat low, you'll have success. And if it curdles, remove from the heat and add a tablespoon of chilled water an whisk well. It also works better to use an electric hand beater, and ask someone to add the butter for you.


In a small saucepan add the vinegars-and onion and bring to a boil. Allow to reduce to about 30 ml. Strain the liquid into a bowl and set aside to cool.

In a separate glass bowl, cream the butter with the Nulaid egg yolks. Use the egg whites for meringues or a soufflé.

Bring a pot of water to the boil. Make sure your glass bowl fits snugly into the pot without touching the water. Place the glass bowl with the egg mixture onto the pot, reduce the heat to low, and whisk in the strained vinegar. Continue to whisk while adding one knob of butter at a time, whisking between additions until completely incorporated before adding more butter. You will have to taste the sauce regularly and stop adding butter when you are satisfied with the balance between tartness and creaminess. Remove from the heat and season to taste. Set aside.

Slice the English muffins in half and toast briefly under the grill, top each half with a slice of ham and a soft-poached Nulaid egg, crown with a generous portion of sauce and a sprinkling of chives. Serve immediately

Yields 4 single portions