Creamy Fondue With Poached Egg And Baguette Recipes

CREAMY FONDUE WITH POACHED EGG AND BAGUETTE

Steps:

• 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.

THREE CHEESE EGG FONDUE

Steps:

• Warm eggs over very low heat.
• When eggs are beginning to set, add butter in small pieces.
• When butter is melted, add cheeses and wine.
• Add salt and pepper.
• Stir until thickened and creamy.
• Serve with bread cubes for dipping.