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Egg, tomato and aged cheese fondue

Egg, tomato and aged cheese fondue

Appetizers

A Dutch-style fondue with eggs: beaten eggs mixed with tomato paste, cream, sherry, and grated cheese, gently stirred in a fondue pot and flavored with or…

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Recipe from Erik Baas, JopkeB, De Wikischim and 1 other contributors, adapted by Recette de cuisine · · updated on

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Cheese fondue is a classic Belgian dish. It is made by mixing beaten eggs with butter, grated cheese, and other ingredients, resulting in a creamy and delicious dish.

Ingredients and directions

  • Prep time15 min
  • Cook time10 min
  • Total25 min
  • DifficultyEasy
  • CostBudget
  • Cooking methoda small, flat piece of bread
  • Estimated cost$3.05 $1.53 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian
  • Gluten-free

Ingredients

2 people
  • $1.60
  • $0.32
  • $0.04
  • $0.16
  • $0.35
  • $0.36
  • $0.01
  • $0.21

Prices from US supermarkets for 7 of 8 ingredients; Belgian prices for the rest.

Directions

  1. In a bowl, whisk together the eggs, salt, pepper, tomato paste, sherry, cream, cheese, and some of the butter. ≈ 4 min
  2. Remove the white pith from the orange zest and finely grate or mince it. ≈ 8 min
  3. Melt the remaining butter in a small saucepan and pour in the egg mixture.
  4. Heat it to a very low temperature, stirring with a fork or whisk.
  5. Garnish with orange zest just before serving, alongside bread. ≈ 2 min

The bill

Egg, tomato and aged cheese fondue

  • 4 eggs$1.60
  • 2 tablespoons of tomato paste$0.32
  • 2 tablespoons of cream for coffee$0.04
  • 1 to 2 tablespoons of dry sherry or port$0.16
  • 25 to 50 grams of butter$0.35
  • 50 g of grated, aged cheese (such as Gouda)$0.36
  • salt and pepper$0.01
  • The grated zest of an orange$0.21

Total$3.05

that's $1.53 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 4 eggs
  • 2 tablespoons of tomato paste
  • 2 tablespoons of cream for coffee
  • 1 to 2 tablespoons of dry sherry or port
  • 25 to 50 grams of butter
  • 50 g of grated, aged cheese (such as Gouda)
  • salt and pepper
  • The grated zest of an orange

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