Now this is a great twist on Eggs Benedict. Instead of Hollandaise Sauce, use a Béarnaise Sauce. This is one of the sauces that you should have in your recipe box, or book, or file or pocket. Basically a Hollandaise Sauce, but with the addition of tarragon – lots of tarragon – and diced shallots. Hollandaise Sauce on Eggs Benedict or fresh steamed asparagus. Béarnaise Sauce on beef, salmon or these eggs. Enjoy! The photo here is to Parma Ridge Winery Bistro entrance. I bet if we talk nice, Chef Storm could/would try this. Hmmmmm!