Prep 5 mins
Cook 5 mins
Adapted from City Egg, Country Egg.
- 1 tablespoon cold butter
- 1⁄2 cup dry white wine
- 1 1⁄2 teaspoons Dijon mustard
- 1⁄3 cup gruyere cheese, grated
- 4 eggs, lightly beaten
- crouton (to garnish)
- chopped chives, for garnish
- Add butter and wine to a skillet and cook over medium heat 2-3 minutes, or until wine is reduced by half.
- Remove from heat and add mustard and cheese.
- Stir until cheese is melted.
- Season eggs with salt and add to pan.
- Scramble gently.
- Cook 1 1/2 minutes, or until eggs have reached desired firmness.
- Serve with croutons and chopped chives.
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.
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
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!