
- 1 fondue Aux fromages de l’Isle by 1001 Fondues, snack size, 125 g (4 oz.)
- 8 eggs
- 15 mL (1 tbsp) white vinegar
- 4 English muffins, halved
- 8 slices smoked ham
- 30 mL (2 tbsp) butter (salted or unsalted)
- 5 mL (1 tsp) maple syrup
- 15 mL (1 tbsp) fresh chives, minced
- Salt and pepper (to taste)
- Bring a pot of salted water just to a simmer, and add the white vinegar. One at a time, break each egg into a small bowl or saucer. Delicately slide the egg into the water. Poach 4 eggs at once for 2 to 3 minutes, or until done to your taste. (The yolks should be runny and the whites cooked, but wobbly.) Use a slotted spoon to remove the eggs from the pot, and drain them well. Poach the remaining eggs the same way.
- In a frying pan, heat the smoked ham in the butter and maple syrup for about 1 minute or until hot. Set aside.
- Toast the English muffins.
- Prepare the fondue according to package cooking instructions.
- Drizzle fondue over slices of English muffins. Top with ham, and set one egg on each English muffin half. Sprinkle with chives. Top with a generous dollop of fondue and garnish with chives.
This delectable twist on eggs benedict is perfect for a weekend brunch or special occasion. Pro tip: we recommend adding some fruit to your plate too, so you can dip it in the cheese fondue.
*You can also use smoked salmon in place of ham.

Aux 3 Fromages de l’Isle has fruity notes with aromas of forest underbrush and hazelnuts.
Creamy and perfectly balanced, it blends three local cheeses: Canotier de l’Île, Tomme de Grosse-Île and aged Île-aux-Grues Cheddar. All three are carefully crafted using only cow’s milk from Île-aux-Grues dairy farms.
