Collection
Brunch Eggs
Independent adaptations of publicly published chef recipes. Not affiliated with, sponsored by, or endorsed by any named chef or restaurant. Award and list names are used for factual identification only; the site is not affiliated with or endorsed by any award organization, publication, or television program.
Eggs Benedict, asparagus sides, and shakshuka bowls. Sauces that assume a soft yolk. Aiolis, gribiche, and tahini finishes from published cookbooks and starred brunch programs.
3 kitchens · 1 star · 5 national awards
Tarragon Vinegar Mayonnaise
NATIONAL AWARD WINNEROn the jar: TARRAGON MAY
Pépin's spread for eggs, vegetables, fish & chicken
shake · egg emulsion
Sauce Gribiche
NATIONAL AWARD WINNEROn the jar: GRIBICHE
Hamilton's sauce gribiche for salmon, asparagus, eggs
shake · herb sauce
Garlic-Espelette Aioli
★ STARRED KITCHENOn the jar: AIOLI
Boulud's espelette aioli for crudités, poached seafood
blend · egg emulsion
Sabih Tahini Sauce
★ STARRED KITCHENOn the jar: SABIH TAHINI
Ottolenghi's tahini sauce for sabih and aubergine
shake · dressing
Aïoli
NATIONAL AWARD WINNEROn the jar: AIOLI
James Beard's garlic aïoli for vegetables, cold meats, fish
shake · egg emulsion
Classic Aïoli
NATIONAL AWARD WINNEROn the jar: AIOLI
Barton Seaver's classic aïoli for vegetables and seafood
shake · egg emulsion
Seeded jar
Seeded jar · 3 sauces
3 kitchens · 1 star · 5 national awards
- Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
- Sauce GribicheNATIONAL AWARD WINNEROn the jar: GRIBICHE
- Sabih Tahini Sauce★ STARRED KITCHENOn the jar: SABIH TAHINI
$39.99 + S&H founding · first 500 · $49.99 after launch