Creamy Fondue with Poached Egg and Baguette

Name: Creamy Fondue with Poached Egg and Baguette
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 baguette; 113 grams cream cheese; 4 larges eggs; 2 Tbsps all-purpose flour; 4 servings Chopped fresh chives, for garnish; 473 milliliters heavy cream; 1 pinch Pinch kosher salt; 113 grams grated muenster cheese; 8 Tbsps unsalted butter; 1 Tbsp white vinegar

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.

Instructions

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.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Frying Pan

Pour in the cream and bring to a simmer. Turn off the heat and add the salt and cheeses.

Ingredients you will need

Cream

Salt

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.

Ingredients you will need

Distilled White Vinegar