Brunch, the French way—when it comes to cheese, the French never hold back, and these Poached Eggs In Cheese Sauce are no exception! Silky poached eggs are bathed in a creamy brie cheese sauce, infused with the delicate flavors of shallots, white wine, and cream. Rich and indulgent, it’s ready in 30 minutes and best enjoyed with a slice of crusty sourdough.
Why you should try this recipe
- Quick & easy – Though it sounds gourmet, this dish is incredibly easy to prepare! With just a few simple ingredients, you can whip up something delicious in under 30 minutes. For more easy brunch recipes, check out my Zucchini Feta Fritters (Mücver) or Spinach Frittata with Feta and Cumin.
- A twist on a brunch classic: cheese sauce for poached eggs – Silky poached eggs topped with a creamy brie cheese sauce create the ultimate comforting dish. The savory notes of the brie, combined with the smooth, velvety sauce, deliver a taste of France in every bite. For a French-inspired brunch, pair these with Brioche French Toast or French Rice Pudding.
- Impressive yet effortless – This dish looks and tastes like a special treat, but it’s surprisingly simple to make, perfect for impressing your guests without any extra effort, just like my Whipped Ricotta Dip with Roasted Olives.
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Brie cheese – For the richest, creamiest flavor, go for French brie. While raw milk versions like Brie de Meaux aren’t available in the U.S., pasteurized options like Président still deliver that signature buttery, earthy goodness. Aged for four to six weeks, they develop a luscious texture and deep complexity. Other bries work too—just check the label for “triple cream” for the dreamiest results. Love brie? You have to try my Garlic Baked Brie with Herbs and Pine Nuts!
- Dry white wine – A crisp Chardonnay or Aligoté pairs beautifully with the Brie sauce, enhancing its creamy texture while adding a subtle brightness that balances the richness. Any leftover wine can (and should!) be used to make Chanterelle Pasta, Cheese Tortellini with Spinach, or Crispy Gnocchi in Morel Sauce.
- Pepper – I chose white pepper for its delicate floral notes, which blend beautifully with the cheese sauce. However, you can swap it for black pepper for a bolder kick or skip it entirely for a more neutral flavor.
- Eggs – Quality is key when poaching eggs. Opt for free-range organic eggs for their rich, creamy yolks, which pair wonderfully with the luxurious brie sauce.
Love eggs?🥚 Check out my French Shirred Eggs “Oeufs En Cocotte”!
How to make Poached Eggs In Cheese Sauce ?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Prepare the brie cheese – Using a sharp kitchen knife, carefully remove the outer rind of the brie, leaving the top and bottom rind intact (Image 1). Cut the brie into 1-inch (2.5 cm) cubes (Image 2).
Step 2. Prepare the brie cheese sauce – Heat extra-virgin olive oil in a saucepan over medium-high heat. Add the minced shallots and sauté until translucent. Deglaze with white wine (Image 3) and let it simmer for about 3 minutes, allowing the alcohol to evaporate. Stir in the heavy cream and brie cubes (Image 4).
Step 3. Cook and mix the brie cheese sauce – Reduce the heat to medium-low and let the sauce simmer for 15 minutes, stirring regularly and scraping the bottom of the pan with a wooden spoon to prevent sticking (Image 5). Remove from the heat, add the white pepper, and blend with an immersion blender until silky smooth, about 2–3 minutes (Image 6). Return the sauce to very low heat to keep warm while you poach the eggs, stirring occasionally.
Step 4. Poach the eggs – Bring a large saucepan of unsalted water to a simmer. Crack each egg into a small cup for better precision when pouring. Stir the water vigorously with the handle of a wooden spoon to create a vortex (Image 7), then quickly pour the egg into the center (Image 8). For faster cooking, use two saucepans at the same time.
Step 5. Cook the poached eggs – Let the eggs cook gently for 3 minutes, allowing them to set without stirring or disturbing (Image 9). Using a slotted spoon, remove the poached eggs from the saucepan (Image 10). This foolproof technique works every time and is the same method I use in Çilbir (Turkish Eggs with Yogurt and Chili Butter). For faster cooking, use two saucepans at once.
Step 6. Serve and enjoy – Ladle a small amount of brie sauce into the bottom of each bowl. Gently place two poached eggs per person on top (Image 11) and spoon a generous amount of sauce over the eggs (Image 12). Serve immediately with crusty sourdough bread. Enjoy!
Nim Keys – Poached Eggs In Cheese Sauce Tips
- Keep the top and bottom rind of the brie – Leaving the rind on adds depth of flavor to the sauce, as the inside of the Brie is milder in taste.
- Choose dry white wine – Chardonnay or Aligoté are ideal for complementing the brie cheese sauce, but any dry white wine will work. Avoid sweet wines, as they will introduce unwanted sweetness and spoil the sauce.
- Keep mixing the brie sauce until silky smooth – Blend with the immersion blender for 2-3 minutes to achieve a perfectly smooth, lump-free texture.
- Use two saucepans simultaneously to poach the eggs – This trick will cut your poaching time in half, allowing you to cook the eggs faster.
- Cook the poached eggs for 3 minutes – Three minutes is the perfect timing for a soft, runny yolk with perfectly cooked whites.
- The brie sauce thickens quickly – This is normal as the fat in the cheese solidifies. Simply reheat it slightly to loosen it if needed.
Wine Pairing🍷
CHARDONNAY
Go for an oaked Chardonnay to pair with these Poached Eggs in Cheese Sauce. The rich, buttery notes of the wine will complement the creamy brie cheese sauce and enhance the flavors of the poached eggs.
Wine Appellation Suggestion:
Recipe FAQs
Absolutely! You can easily replace the wine with water, non-alcoholic dry white wine, or even low-sodium vegetable broth to maintain a similar consistency. Just follow the recipe as written and you’ll be good to go!
Yes, absolutely! Brie is an excellent choice for a creamy cheese sauce. It’s part of the French cheese sauce collection, often paired with eggs or meats, and it adds a rich, velvety texture to any dish. This recipe shows just how delicious brie can be when transformed into a delicious creamy sauce.
While hollandaise is a classic brunch favorite, I find that cheese sauce works just as well. Its creamy, savory flavor complements poached eggs beautifully. Brie cheese, in particular, adds a subtle, more complex flavor compared to cheddar, which can sometimes be too salty or overpowering.
If you tried this Poached Eggs In Cheese Sauce or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
Poached Eggs In Cheese Sauce (Brie Cheese Sauce)
PRINT SAVEINGREDIENTS
- 1 tablespoon (15 ml) extra-virgin olive oil
- 2 medium shallots (thinly minced)
- ½ cup (125 ml) dry white wine (I recommend Chardonnay or Aligoté)
- ½ cup (125 ml) heavy cream (also called whipping cream)
- 8-ounce (250 g) wheel of brie
- ¼ teaspoon ground pepper (I used white pepper)
- 8 free-range eggs
INSTRUCTIONS
Make the brie cheese sauce.
- Using a sharp kitchen knife, carefully remove the outer rind of the brie, leaving the top and bottom rind intact. Cut the brie into 1-inch (2.5 cm) cubes.
- Heat extra-virgin olive oil in a saucepan over medium-high heat. Add the minced shallots and sauté until translucent. Deglaze with white wine and let it simmer for about 3 minutes, allowing the alcohol to evaporate. Stir in the heavy cream and brie cubes.
- Reduce the heat to medium-low and let the sauce simmer for 15 minutes, stirring regularly and scraping the bottom of the pan with a wooden spoon to prevent sticking. Remove from the heat, add the white pepper, and blend with an immersion blender until silky smooth, about 2–3 minutes. Return the sauce to very low heat to keep warm while you poach the eggs, stirring occasionally.
Poach the eggs and assemble the dish.
- Bring a large saucepan of unsalted water to a simmer. Crack each egg into a small cup for better precision when pouring. Stir the water vigorously with the handle of a wooden spoon to create a vortex, then quickly pour the egg into the center.
- Let the eggs cook gently for 3 minutes, allowing them to set without stirring or disturbing. Using a slotted spoon, remove the poached eggs from the saucepan. For faster cooking, use two saucepans at once.
- Ladle a small amount of brie sauce into the bottom of each bowl. Gently place two poached eggs per person on top and spoon a generous amount of sauce over the eggs. Serve immediately with crusty sourdough bread. Enjoy!
NOTES
- Keep the top and bottom rind of the brie – Leaving the rind on adds depth of flavor to the sauce, as the inside of the Brie is milder in taste.
- Choose dry white wine – Chardonnay or Aligoté are ideal for complementing the brie cheese sauce, but any dry white wine will work. Avoid sweet wines, as they will introduce unwanted sweetness and spoil the sauce.
- Keep mixing the brie sauce until silky smooth – Blend with the immersion blender for 2-3 minutes to achieve a perfectly smooth, lump-free texture.
- Use two saucepans simultaneously to poach the eggs – This trick will cut your poaching time in half, allowing you to cook the eggs faster.
- Cook the poached eggs for 3 minutes – Three minutes is the perfect timing for a soft, runny yolk with perfectly cooked whites.
- The brie sauce thickens quickly – This is normal as the fat in the cheese solidifies. Simply reheat it slightly to loosen it if needed.
Unusual flavors but a hit at brunch. Thanks for sharing!
Thank you for your kind feedback, John. I really appreciate it!