Eggs With Gruyere, Mustard and Wine

Eggs With Gruyere, Mustard and Wine created by breezermom

Adapted from City Egg, Country Egg.

Ready In:
10mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Chocolatl
Contributor
@Chocolatl
Contributor
"Adapted from City Egg, Country Egg."

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  1. Lisa E.
    Delightfully surprised at how this turned out! I made it as written but also threw in a tiny bit of bell pepper, onion, and garlic, which I sautéed in the butter before adding the wine for reduction. Simply amazing flavor. Helps mask the egg flavor, which I appreciate, because we eat a lot of eggs here and I tire of them. Thank you for posting!
    • Review photo by Lisa E.
  2. anastacia_fiske
    Love this recipe!
  3. breezermom
    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!
  4. breezermom
    Eggs With Gruyere, Mustard and Wine Created by breezermom
  5. ImPat
    Eggs With Gruyere, Mustard and Wine Created by ImPat
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