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Two poached eggs in a cheese and white wine sauce

Poached Eggs in Cheese Sauce (French Way)

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!

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



1 tablespoon (15 ml) 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 (200 ml) of heavy cream

1 Epoisses cheese (1 cup or 250 g), cut into 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 it from the pot,
  7. Repeat this step one egg at a time.
  8. Serve one poached egg by guest in a bowl with a ladle of sauce on top
  9. Serve with toasted sourdough bread for extra crunchiness and a glass of your favorite Chardonnay wine!

Nim Keys

  • 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.
  • Author: Ninon
  • Prep Time: 15
  • Cook Time: 20
  • Category: Dinner
  • Cuisine: French
  • Diet: Vegetarian


  • Serving Size:
  • Calories: 260
  • Sugar: 1.5 g
  • Sodium: 100.9 mg
  • 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