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!