French · Brunch
Poached Eggs with Cheese Sauce (High-Protein)
Two poached eggs sit over cannellini beans and cottage cheese in a Gruyere-and-Emmental cream sauce, finished with parsley and black pepper. The French bistro technique of oeufs pochés meets a protein-forward build using cheese and legumes, delivering a rich and savoury sauce-based dish without bread.
$5
10 minsPrep
15 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
643Calories
54.1gProtein
35.4gFat
26.8gCarbs
2.8gSugar
6.3gFiber
1130mgSodium
560mgChol
20.5gSat Fat
450mgPotassium
870mgCalcium
4.4mgIron
3.2mcgVitamin B12
3.1mgVitamin C
vegetarian
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Drain and rinse the cannellini beans, chop the parsley, and grate the Gruyere and Emmental cheeses.
2
Melt
Melt the butter in a small saucepan over medium-low heat for 1 minute until foaming lightly.
3
Bloom
Whisk the flour into the melted butter and cook over medium-low heat for 1 minute until pale gold.
4
Simmer
Pour in the whole milk gradually, whisking constantly over medium heat for 3–4 minutes until thickened.
5
Finish
Stir in the Gruyere, Emmental, cottage cheese and cannellini beans over low heat for 2 minutes until melted.
6
Poach
Bring a small pot of water to a bare simmer over medium heat, add vinegar, then slide the eggs in and poach for 3 minutes.
7
Plate
Spoon the warm cheese-bean sauce onto a plate, top with the poached eggs, and scatter parsley over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs
- 200g200g cannellini beans, cooked and drained
- 2/3 cup160g cottage cheese, full-fat
- 3 oz86g Gruyere cheese
- 2 oz56g Emmental cheese
- 1 1/2 cup360ml whole milk
- 2 tbsp28g butter
- 2 tbsp16g all-purpose flour
- 2 tbsp2 tbsp white wine vinegar
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
