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    You are in: Home / Recipes / Eggs With Gruyere, Mustard and Wine Recipe
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    Eggs With Gruyere, Mustard and Wine

    Average Rating:

    7 Total Reviews

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    • on June 17, 2011

      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.

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    • on 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

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    • on January 17, 2012

      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!

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    • on December 26, 2011

      I scaled this back for 1 serve and used a chenic blanc which I must say added an unusual flavour to the eggs which I enjoyed, would definately like to try this again and experiment a little with different wines and cheese combinations. Thank you Chocolat for a lovely breakfast, made for ZAAR Stars tag game.

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    • on July 28, 2011

      Very good! I never would have thought to add wine to scrambled eggs. I used a Chardonnay wine. It provided nice flavor and did not overpower the eggs and Gruyere. I did omit the crouton garnish and instead enjoyed the eggs with a piece of whole grain toast. Made for PRMR.

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    • on June 23, 2011

      I really enjoyed these scrambled eggs. Loved the dijon with the gruyere - such a nice flavor combination. I used garlic croutons that added a nice texture and I never can get enough garlic, lol. Thanks Chocolatl for a nice treat. Made for ZWT7 for the Emerald City Shakers.

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    • on June 21, 2011

      This was an easy, nice way of making scrambled eggs. I used a pinot grigio for the wine and thought the wine flavor was quite pronounced. I omitted the croutons because I didn't have any. Made for ZWT7

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    Nutritional Facts for Eggs With Gruyere, Mustard and Wine

    Serving Size: 1 (189 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 318.9
     
    Calories from Fat 191
    59%
    Total Fat 21.2 g
    32%
    Saturated Fat 10.1 g
    50%
    Cholesterol 407.0 mg
    135%
    Sodium 298.6 mg
    12%
    Total Carbohydrate 2.5 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 1.0 g
    4%
    Protein 18.1 g
    36%

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