Creamy Fondue with Poached Egg and Baguette

Total Time:
20 min
15 min
5 min

4 servings

  • 8 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • Pinch kosher salt
  • 4 ounces cream cheese
  • 4 ounces grated muenster cheese
  • 1 tablespoon white vinegar
  • 4 large eggs
  • 1 baguette
  • Chopped fresh chives, for garnish
Watch how to make this recipe.
  • Melt 4 tablespoons of the butter in a medium skillet over medium heat. Stir in the flour and cook for 1 to 2 minutes. Pour in the cream and bring to a simmer. Turn off the heat and add the salt and cheeses. Let sit for a minute or 2, and then stir to melt the cheeses completely. Cover and keep warm.

  • Bring a medium skillet of water to a very gentle simmer and add the white vinegar. Crack an egg into a small dish and carefully slip it into the water. Cook for 2 to 3 minutes, depending on how hard or soft you like your yolk. Remove with a slotted spoon onto a paper-towel-lined plate. Continue with the rest of the eggs.

  • Split the baguette and toast it under the broiler. Slather with the remaining butter and cut into slices.

  • Fill individual bowls with the cheese mixture and top with the poached eggs. Garnish with chives and serve with the toasted bread.

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