2 servings

Roaring River from Ancient Heritage Dairy in Scio would be a great local substitution for Raclette.

Wine Pairing Beaux Freres “Les Cousins” Pinot noir, 2009, $36.00: Light Pinot noir fruit with nuanced earthiness artfully complements the delicate buttery – mushroomy qualities of the Raclette.



2 tablespoons butter

2 tablespoons flour

1 cup milk

Pinch of nutmeg, salt, and pepper

½ cup grated Raclette

2 farm fresh eggs

2 slices thick bread



Melt butter, whisk in flour. Cook until flour is lightly golden. Add 1/4 cup milk to mixture and whisk until smooth. Continue in quarter cup increments until all the milk is added and there are no lumps. Add nutmeg, salt, pepper and Raclette. Keep mixture on a low simmer while whisking constantly to melt cheese. Adjust seasoning. Preheat oven broiler. Cut out centers of bread (circular cookie cutter works well) and butter both sides. Heat large (oven-proof) sauté pan on medium high heat, grill bread until golden brown on one side. Turn over slices, crack an egg into each hole. Sprinkle with salt and pepper and lightly coat with mornay sauce. Place under broiler until egg is cooked and mornay sauce is dark brown. Finish with fresh chopped herbs.

Chef Hilary Carson
From Cheese Bar in Portland, Oregon | + posts