Michael Symon's Poached Breakfast with Havarti Dill Fondue

Ingredients for 1 serving

4 tablespoons white wine vinegar
6 eggs
1 avocado
1 tablespoon capers
Juice of 1 lemon
2 tablespoons chopped chives
2 tablespoons flour
1 cup grated Castello® Havarti Dill cheese
4 ounces white wine
2 ounces heavy cream
Thick-cut sourdough bread, toasted
6 ounces sliced smoked salmon

Michael Symon's Poached Breakfast with Havarti Dill Fondue


For Eggs 

  1. Heat 1-2 quarts water to a simmer and add the vinegar.
  2. Stir the water in a circular motion and add the eggs one at a time; cook until the whites are set up, about 4 minutes.
  3. Gently remove the poached eggs and set aside.

For Avocado


  • Halve the avocado and remove the pit; then scoop and mash the avocado with the capers, lemon, chives, salt and pepper in a medium-sized bowl.



For Fondue 

  1. Mix together the flour and grated cheese.
  2. Bring the wine and cream to a simmer and reduce by 1/3.
  3. Whisk into the cheese and flour mixture until melted, and keep warm.
  4. Taste for seasoning, adding salt and pepper if needed.

To assemble 

  1. Spread mashed avocado on toast.
  2. Top with poached egg.
  3. Top each egg with 1 ounce of fondue.
  4. Garnish with smoked salmon and serve.