Scramble Eggs Nievre

This is from a man who was the White House chef (Rene Verdon) during the Kennedy years. Easy to make and taste great too.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 3  tablespoons  melted butter
• 4  ounces  grated parmesan cheese
• 1  tablespoon  finely minced shallot
• 1  tablespoon  finely minced chives
• 1  cup dry white wine or 1  cup  cooking white wine
• 8  eggs, well beaten
•  salt
•  pepper
• 1  dash nutmeg, freshly grated if possible

Directions

1. Melt the butter in a sauce pan stirring in the grated cheese alternately with the shallots and chives. Cook over low heat until heated.
2. Gradually stir in the wine and cook until smooth.
3. Pour in the eggs seasoned with salt and pepper and nutmeg. Cook stirring thoroughly and gently, until eggs are set.