Eggs With Gruyere, Mustard and Wine
Adapted from City Egg, Country Egg.
- Ready In:
- 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.
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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!
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!