Home » Main Course » French Poached Eggs in Cheese Sauce

PREP : 15 MIN| COOK : 20 MIN| TOTAL : 35 MIN | SERVE : 4

This post may contain affiliate links of products that I use and know. I will earn a small commission if you purchase through those links, at no extra cost to you. Thank you for your support!

Let me introduce you to French Poached Eggs in Cheese Sauce. Well, more precisely, let me introduce you to another version of Burgundian poached eggs. I say another version because you might already be familiar with “Oeufs en Meurette” that are made with the gravy of the Beef Bourguignon i.e a red wine 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!

Close-up of two poached eggs in a cheese and white wine foamy sauce

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 quantity 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!

Cheese : this recipe being Burgundian by origins, a Burgudian cheese is what I prefer. I used Epoisses cheese, which is a washed-rind soft cow-milk cheese. Don’t be scared away but the pungent aromas of this cheese, it is actually milder in flavors 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!

Eggs, creal, white wine, a shallot and Epoisses cheese on a wooden table

Epoisses cheese on a wooden chopping board

🍷Wine Pairing for French Poached Eggs in Cheese Sauce

The Match


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.


  • Meursault (Burgundy, France)
  • White Rully (Burgundy, France)
  • Chardonnay from Margaret River (Australia)
  • Chardonnay from Russian River Valley (California, USA)

poached eggs in a cheese and white wine sauce in a copper saucepan with a kitchen cloth


How long does this keep?

The cheese sauce can be kept for up to 3 days in the fridge in an airtight container.

Can I make it in advance?

Sure can! Make the cheese sauce ahead of time and store 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


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Two poached eggs in a cheese and white wine sauce

French Poached Eggs in Cheese Sauce

  • Total Time: 35 minutes
  • Yield: 4 1x



1 tablespoon of extra-virgin olive oil

2 medium shallots, thinly minced

1 cup (250 ml) of dry white wine (Aligoté is a great match if you can get your hands on it)

1 cup (250 g) of heavy cream

1 Epoisses cheese (1 cup or 250 g), cut in small cubes (Soumaintrain cheese works perfectly too)

⅛ teaspoon of white pepper

4 free-range eggs


Make the cheese sauce:

  1. In a pot, add the extra-virgin olive oil and sauté the minced shallot over medium heat until they become translucent.
  2. Deglaze the shallots with white wine and let the preparation simmer for 5 minutes or until the alcohol has evaporated.
  3. Add the heavy cream and cubes of Epoisses cheese to the pot and cook for another 5 minutes or until the cheese has completely melted and the preparation is well combined.
  4. Add white pepper.
  5. 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:

  1. In a large pot, bring water to a boil;
  2. Once the water is boiling, lower the heat to a simmer;
  3. Crack one egg into a small cup;
  4. 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;
  5. Drop the egg into the vortex (the vortex will coat the egg white around the yolk);
  6. Let it cook for 3 minutes and remove from the pot,
  7. Repeat this step one egg at a time.
  8. Serve one poached egg by person in a bowl with a ladle of sauce on top
  9. Serve with toasted sour dough bread for extra crunchiness and a glass of your favorite Chardonnay wine!

Nim Keys

  • Epoisses Cheese being already pretty salty, do not add salt to this recipe!
  • Cooking the poached eggs for 3 minutes will result in a perfectly runny yolk.
  • Author: Ninon
  • Prep Time: 15
  • Cook Time: 20
  • Category: Dinner
  • Cuisine: French
  • Diet: Vegetarian

Keywords: poached eggs, cheese sauce, Epoisses and white wine cream

two poached eggs on a bowl with cheese and white wine sauce

You might also like

Leave a Comment & Rating

If you enjoyed this recipe and wine pairing, please consider giving it a star rating along with your comment! It helps others discover my blog and recipes, and your comments always brighten my day! Thank you for your support :)

Your email address will not be published. Required fields are marked *

Recipe rating