Poached Eggs With Asiago Cheese Sauce

Prep Time
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"Makes for a lovely rendition of poached eggs, coming right out of Stone Hill Inn, Vermont (with a tweak of my own)."

Original recipe yields 2-4 servings


  • Serving Size: 1 (710.7 g)
  • Calories 1271.8
  • Total Fat - 85.8 g
  • Saturated Fat - 35 g
  • Cholesterol - 1931.7 mg
  • Sodium - 1811 mg
  • Total Carbohydrate - 41.8 g
  • Dietary Fiber - 1.4 g
  • Sugars - 20.8 g
  • Protein - 79 g
  • Calcium - 584 mg
  • Iron - 9.9 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.6 mg

Step 1

Melt the butter in a small saucepan. Stir in the flour. Cook over medium-high heat for 1 minute, stirring constantly.

Step 2

Whisk in the chicken broth and heavy cream. Cook until the sauce is thickened and bubbly, whisking constantly.

Step 3

Stir in the cheese; cook until the cheese melts, whisking constantly. Remove from the heat and cover to keep warm.

Step 4

Arrange the buttered muffin halves on a baking sheet. Top each with a slice of smoked ham. Broil 3 inches from the heat source for 2 minutes; keep warm.

Step 5

Bring 4 inches of water (or enough to cover the eggs) along with the chicken bouillon to a boil in a large skillet. Reduce the heat to medium-high. Crack the eggs 1 at a time onto a small plate; slide each egg into the simmering water. Cook for 4 - 6 minutes, until eggs are cooked with yolk still runny to desired consistency.

Step 6

Remove the eggs with a slotted spoon and dab excess water with a paper towel.

Step 7

Place 1 egg on top of each ham-topped muffin half. Spoon the cheese sauce over and sprinkle with pepper.

NOTE: The amount of chicken bouillon depends on the amount of water added to the skillet and to your preferred taste.

Tips & Variations

No special items needed.