Poached Eggs In Cheese Sauce (Brie Cheese Sauce)

runny poached eggs in brie cheese sauce in a blue bowl.

5 from 1 vote

Poached Eggs In Cheese Sauce (Brie Cheese Sauce)

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!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Brunch

Cuisine: French

Diet: Vegetarian

Servings:

Calories: 292kcal

Author: Ninon Michels

Ingredients

1 tablespoon extra-virgin olive oil
2 medium shallots (thinly minced)
½ cup dry white wine (I recommend Chardonnay or Aligoté)
½ cup heavy cream (also called whipping cream)
8-ounce wheel of brie
¼ teaspoon ground pepper (I used white pepper)
8 free-range eggs

US Customary - Metric

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.

Nutrition