French · Brunch
Poached Eggs with Cheese Sauce
Two soft-poached eggs bathed in a velvety Gruyere cheese sauce built from a butter-flour roux and whole milk, finished with nutmeg and white pepper, and served over toasted sourdough. A classic French bistro breakfast dish, rich and gently savoury, garnished with chives.
$4
10 minsPrep
12 minsCook
22 minsTotal
MediumLevel
Nutrition per serving
560Calories
29.6gProtein
33.4gFat
31.6gCarbs
9.1gSugar
1.6gFiber
795mgSodium
501mgChol
18.8gSat Fat
440mgPotassium
480mgCalcium
2.9mgIron
2.1mcgVitamin B12
0.4mgVitamin C
vegetarian
rich-umami
all-time-classics
weekend-brunch
vegetarian
Instructions
1
Prep
Crack the 2 eggs into separate small cups. Grate the Gruyere, toast the sourdough slice until golden, and have all ingredients within reach.
2
Melt the butter in a small saucepan over medium-low heat for 1 minute, then whisk in the flour and cook for 1 minute until the raw flour smell fades and it turns pale gold.
3
Pour the whole milk in a slow stream, whisking constantly over medium heat for 3–4 minutes until the sauce coats the back of a spoon, then remove from heat, stir in the grated Gruyere, nutmeg, white pepper, and salt until smooth.
4
Bring a small pot of water to a gentle simmer over medium heat, add the white wine vinegar, swirl into a whirlpool, and slide in the eggs one at a time; poach for 3 minutes until whites set and yolks wobble.
5
Plate
Lift the poached eggs with a slotted spoon, blot briefly on a towel, set them on the toasted sourdough, spoon the cheese sauce over the top, and scatter with chives.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 2 tbsp2 tbsp butter (28g)
- 2 tbsp2 tbsp all-purpose flour (16g)
- 1 1/2 cup360ml whole milk
- 2.2 oz60g Gruyere cheese
- 2 slice2 slice sourdough bread (80g)
- 2 tbsp2 tbsp white wine vinegar
- 2 pinch2 pinch nutmeg
- 2 pinch2 pinch white pepper
- 2 pinch2 pinch salt
- 2 tsp2 tsp chives
