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Eggs Meritage

Eggs Meritage is similar to eggs benedict, but the sauce is a white wine reduction cheese sauce.

This variation on eggs Benedict is a guest favorite. The traditional hollandaise sauce is replaced with our Meritage Sauce, a wine reduction cheese sauce.

Prep Time: 30 Minutes
Cook Time: 5 Minutes
Total Time: 35 Minutes
Servings: Variable


  • Meritage Sauce
  • 2 oz Extra Virgin Olive Oil
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground Aleppo pepper (3000 scovile dried peppers)
  • 1/4 C unbleached white flour
  • 2 cups of milk (plus extra as needed to get nice sauce consistency)
  • 1/2 tsp each fresh basil, thyme, winter savory and chives chopped fine
  • 1/4 tsp fresh rosemary leaves chopped fine.
  • 4 oz grated gruyere cheese
  • 2 oz grated parmesano reggiano cheese
  • 1 oz white wine reduction
  • For the finished dish
  • 2 toasted english muffin halves
  • 2 eggs
  • 2 slices smoked ham
  • 1/2 cup of Meritage sauce
  • smoked paprika and dried crushed parsley for garnish


  1. Put oil, salt and peppers in a saucepan and heat over a medium high flame until almost smoking. The spices should sizzle a bit. Lower heat to medium. Add the flour and whisk until a soft roux is realized and cook for 30 seconds. Add milk and whisk until the sauce thickens and just starts to boil. Reduce heat to low. Add the fresh herbs and whisk in. Add the cheeses and whisk until the sauce consistency is good. Add additional milk as necessary to get a smooth, pourable sauce. Add the wine reduction and whisk together. Set the sauce aside.

  2. Put the english muffin halves in the toaster. Slip eggs into softly boiling water for 4 minutes. Saute ham slices in a couple of drops of EVOO while the eggs cook. Put the ham on the english muffin halves on the plate. Using a slotted spoon, drain the eggs and place on top of the ham. The eggs consistency is critical to this dish. They should not be too runny, and, for some people, they cannot be cooked too hard. I like the whites just barely set with a runny yolk, but others need more cooking.
    Spoon about 2 oz of sauce over each egg and garnish with parsley and smoked paprika.

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