Let me introduce you to French Poached Eggs in Cheese Sauce. In this recipe, Epoisses, a famous rind-washed soft cheese from Burgundy meets white wine, shallots, and heavy cream. Together, they create a luscious cheese sauce that was meant to be with the poached eggs. This recipe calls for a Chardonnay wine pairing. THE perfect match!
A few details about the ingredients
Eggs: I always use very fresh free-range eggs for the best results. In France, poached eggs with sauce are usually served as a starter. For a starter, I recommend one egg per person. For a heartier main course, double the number of eggs and count 2 eggs per person. No need to double the quantity of cheese sauce, there is plenty of it for 4 people!
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Cheese: this recipe being Burgundian by origin, Burgundian cheese is what I prefer. I used Epoisses cheese, which is a washed-rind soft cow milk cheese. Don’t be scared away by the pungent aromas of this cheese, it is actually milder in flavor than it is on the nose! If Epoisses is not available where you live, you can replace it with Munster, Soumaintrain, Langres, or any matured soft cow milk cheese.
Dry white wine: I recommend Chardonnay or Aligoté. Both work amazingly well in this sauce!
🍷Wine Pairing for French Poached Eggs in Cheese Sauce
A Burgundian recipe often calls for a Burgundian variety!
Here Chardonnay will be used both in the recipe and as the wine to pair it with. We recommend choosing an oaked Chardonnay: its butteriness will complement the creaminess of this dish beautifully.
Oaked Chardonnay wines usually display rich and comforting aromas of citrus fruits, green apple, vanilla, butter, brioche, pastry, toast, and minerals. Trust us when we say it pairs amazingly well with cheesy and creamy dishes such as this one.
WINE APPELLATION SUGGESTIONS
FREQUENTLY ASKED QUESTIONS
The cheese sauce can be kept for up to 3 days in the fridge in an airtight container.
Sure, can! Make the cheese sauce ahead of time and store it in the fridge in an airtight container. Just before serving, reheat the sauce and poach the eggs. It’s ready to serve!
Other delicious French-inspired recipes
1 tablespoon (15 ml) of extra-virgin olive oil
2 medium shallots, thinly minced
1 cup (250 ml) of dry white wine (Chardonnay or Aligoté work wonderfully)
1 cup (200 ml) of heavy cream
1 Epoisses cheese (1 cup or 250 g), cut into small cubes (matured Brie works perfectly too)
⅛ teaspoon of white pepper
4 free-range eggs
Make the cheese sauce:
- In a pot, add the extra-virgin olive oil and sauté the minced shallot over medium heat until they become translucent.
- Deglaze the shallots with white wine and let the preparation simmer for 5 minutes or until the alcohol has evaporated.
- Add the heavy cream and cubes of Epoisses cheese (or Brie) to the pot and cook for another 5 minutes or until the cheese has completely melted and the preparation is well combined.
- Add white pepper.
- At this stage, you can mix the preparation with an immersion blender for extra smoothness, but this step is optional.
Then, poach the eggs by following these steps:
- In a large pot, bring water to a boil;
- Once the water is boiling, lower the heat to a simmer;
- Crack one egg into a small cup;
- With a wooden spoon, stir dynamically the simmering water by describing a circle shape. The aim is to create a vortex in which the egg will be dropped;
- Drop the egg into the vortex (the vortex will coat the egg white around the yolk);
- Let it cook for 3 minutes and remove it from the pot,
- Repeat this step one egg at a time.
- Serve one poached egg by guest in a bowl with a ladle of sauce on top
- Serve with toasted sourdough bread for extra crunchiness and a glass of your favorite Chardonnay wine!
- Epoisses Cheese is already pretty salty, therefore, do not add salt to this recipe!
- Cooking the poached eggs for 3 minutes will result in a perfectly runny yolk.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Stove-Top
- Cuisine: French
- Diet: Vegetarian
- Serving Size:
- Calories: 260
- Sugar: 1.5 g
- Fat: 19.4 g
- Carbohydrates: 3.3 g
- Protein: 7.8 g
- Cholesterol: 220.8 mg
Keywords: poached eggs, cheese sauce, cream and white wine sauce, Epoisses cheese, French recipe