Prep. time: 30 minutes
Cooking time: 15 minutes

This recipe showcases the latest addition to the Bresse Bleu family. Under its bloomy rind, Bresse Bleu Supreme hides a finely veined curd and deliciously creamy centre with fruity flavors. It is aged for twice as long as traditional Bresse Bleu.

1. Pour the chicken stock and cream into a saucepan.
2. Season with salt and pepper and reduce by one-third over medium heat.
3. Add the cubed Bresse Bleu and whisk.
4. Preheat the broiler. Toast the bread slices.
5. Place the Bayonne ham slices and sage leaves on a cookie sheet; broil for 3 minutes.
6. Heat 1.5 liters water in a saucepan with the vinegar (don`t add salt); break an egg into a ramekin.
7. When the water simmers, create a whirlpool in the water by stirring in a circular motion with a whisk or tablespoon.
8. Gently pour the egg into the centre of the whirlpool. Reform the egg gently with a spoon. Poach 3 minutes. Drain the egg on paper towel and repeat with the remaining 3 eggs. 
9. Place a slice of toast on each plate. Top with an egg and finally with the ham slices and sage.
10. Spoon the sauce on top and serve immediately.