Eggs With Gruyere, Mustard and Wine

Total Time
Prep 5 mins
Cook 5 mins

Adapted from City Egg, Country Egg.


  1. Add butter and wine to a skillet and cook over medium heat 2-3 minutes, or until wine is reduced by half.
  2. Remove from heat and add mustard and cheese.
  3. Stir until cheese is melted.
  4. Season eggs with salt and add to pan.
  5. Scramble gently.
  6. Cook 1 1/2 minutes, or until eggs have reached desired firmness.
  7. Serve with croutons and chopped chives.
Most Helpful

These are some of the best eggs I've ever had! The texture is a bit grainy because of the cheese being added first as momaphet noted, but the flavor is sublime! I used a chardonnay and the wine coupled with the dijon and gruyere was nothing short of spectacular. And I loved the crunch of homemade garlic croutons and freshness from the chive.

under12parsecs June 17, 2011

This was a nice change from plain scrambled eggs, and very tasty. I made a single serving and cut down the mustard to 1/2 tsp it still was a bit dominant so would probably use onely 1/4 next time. I love cheesey egg but have never melted the cheese first - an interesting technique. The wine flavor didn't come through at all, which surprised me, though I did use a fairly light Pinot Grigio . Besides adding color the chives are a nice flavor addition, though I might be tempted to step up to green onions. Like most cheese eggs when you add the cheese from the beginning the end up with a kind of curddely, grainy look - not pretty but still yummy! Thanks for sharing, made for ZWT 7 by a Food.commando

momaphet June 17, 2011

Wow! What a different take on eggs. I've never added wine to scrambled eggs, and this combined with the gruyere took these eggs to another level. I made them for breakfast, but think next time I'll want to serve for lunch or dinner.....made me want a glass of wine! I didn't have chives, so I used green onions. Loved the green onions with this....not too strong at all. Thanks for sharing!

breezermom January 17, 2012