Classic Swiss-Style Cheese Fondue with Toasted Bread

In a mixing bowl, whisk the egg yolk with a small pinch of salt until smooth and slightly pale.

Gradually whisk the egg yolk into the béchamel sauce, ensuring a fully smooth and uniform mixture.

Transfer the mixture to a heavy-bottomed or enamel saucepan and place over low heat.

Add the grated cheese and cook gently, stirring constantly, until the cheese is completely melted and the sauce becomes smooth and creamy. Avoid boiling to prevent curdling.

For baked serving: Spoon the hot cheese mixture over thin slices of bread and arrange them on a baking tray.

Bake on the top rack of a preheated 350°F (175°C) oven for 15–20 minutes, until lightly toasted and bubbling.

For classic fondue serving: Transfer the hot cheese mixture to a fondue pot and serve immediately with toasted bread slices for dipping.