Creamy Fondue with Poached Egg and Baguette
You can never have too many main course recipes, so give Creamy Fondue with Poached Egg and Baguette From preparation to the plate, this recipe takes roughly 20 minutes. If you have baguette, cream cheese, eggs, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.
Watch how to make this recipe.
Melt 4 tablespoons of the butter in a medium skillet over medium heat. Stir in the flour and cook for 1 to 2 minutes.
Pour in the cream and bring to a simmer. Turn off the heat and add the salt and cheeses.
Let sit for a minute or 2, and then stir to melt the cheeses completely. Cover and keep warm.
Bring a medium skillet of water to a very gentle simmer and add the white vinegar. Crack an egg into a small dish and carefully slip it into the water. Cook for 2 to 3 minutes, depending on how hard or soft you like your yolk.
Remove with a slotted spoon onto a paper-towel-lined plate. Continue with the rest of the eggs.
Split the baguette and toast it under the broiler. Slather with the remaining butter and cut into slices.
Fill individual bowls with the cheese mixture and top with the poached eggs.
Garnish with chives and serve with the toasted bread.