Creamy Fondue with Poached Egg and Baguette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1106
- Total Fat
- 92
- Saturated Fat
- 55
- Carbohydrates
- 47
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 26
- Cholesterol
- 468
- Sodium
- 853
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
Ingredients
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
Directions
- 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.