Ingredients
Fondue
- 2 tbsp Butter melted
- 2 tsp All-purpose flour
- 1 cup Milk
- 2 tbsp Parmesan cheese
- 2 tsp Fresh chives plus more for garnish
Poached Eggs
- 6 oz Chicken sausage links sliced
- 4 slices Sourdough bread toasted (or bread of your preference)
- 2 Tbsp White vinegar
- 8 Eggs
- 1 Apple sliced (Check the Fruit guide to substitute seasonal fruits)
Instructions
- For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. If already cooked: Place in a 400 degree oven until warmed through or slice and brown in a nonstick pan on medium heat.
- For the fondue: Melt the butter over low heat in a saucepan. Stir in the flour and cook for 1-2 minutes until it starts to turn golden brown. Whisk in the milk until it starts to become thick and smooth. Remove from the heat and stir in the parmesan cheese and chives. Season with salt and pepper to taste. Cover with a lid to keep warm. Reheat on low if needed.
- Toast the bread.
- Fill a saucepan halfway with water. Bring the water to a simmer. Stir the vinegar into the water. Crack the eggs into a bowl to make sure the yolks dont break. Stir the simmering water in a circular motion then gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, gently flipping over about halfway through until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water. Season with salt and pepper.
- Serve the eggs with chicken sausage and toast. Spoon the fondue over the eggs, garnish with chives. Serve with apple.
Nutrition
Calories: 488kcal | Carbohydrates: 40g | Protein: 26g | Fat: 24g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 382mg | Sodium: 981mg | Potassium: 404mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1107IU | Vitamin C: 36mg | Calcium: 236mg | Iron: 3mg
Poached Egg Fondue
Ingredients
Fondue
- 2 tbsp Butter melted
- 2 tsp All-purpose flour
- 1 cup Milk
- 2 tbsp Parmesan cheese
- 2 tsp Fresh chives plus more for garnish
Poached Eggs
- 6 oz Chicken sausage links sliced
- 4 slices Sourdough bread toasted (or bread of your preference)
- 2 Tbsp White vinegar
- 8 Eggs
- 1 Apple sliced (Check the Fruit guide to substitute seasonal fruits)
Instructions
- For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. If already cooked: Place in a 400 degree oven until warmed through or slice and brown in a nonstick pan on medium heat.
- For the fondue: Melt the butter over low heat in a saucepan. Stir in the flour and cook for 1-2 minutes until it starts to turn golden brown. Whisk in the milk until it starts to become thick and smooth. Remove from the heat and stir in the parmesan cheese and chives. Season with salt and pepper to taste. Cover with a lid to keep warm. Reheat on low if needed.
- Toast the bread.
- Fill a saucepan halfway with water. Bring the water to a simmer. Stir the vinegar into the water. Crack the eggs into a bowl to make sure the yolks dont break. Stir the simmering water in a circular motion then gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, gently flipping over about halfway through until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water. Season with salt and pepper.
- Serve the eggs with chicken sausage and toast. Spoon the fondue over the eggs, garnish with chives. Serve with apple.
Nutrition
Calories: 488kcalCarbohydrates: 40gProtein: 26gFat: 24gSaturated Fat: 10gTrans Fat: 1gCholesterol: 382mgSodium: 981mgPotassium: 404mgFiber: 3gSugar: 10gVitamin A: 1107IUVitamin C: 36mgCalcium: 236mgIron: 3mg
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