Eggs au fromage (soft-scrambled eggs with cheese and wine)

Eggs and cheese are a winning combination. This recipe has a texture like soft-scrambled eggs (if you haven’t tried making those, definitely do!), and is made in a similar way. AND at the same time this dish tastes sort of like cheese fondue (a weakness of mine).

Basically, those 18th-century French folks were onto something amazing here. This dish is quick to whip up for a weeknight dinner or a weekend brunch.

Modified from the original in From the Hearth, this recipe serves 4-5 as a side, or 2-3 as a main.

Ingredients

1/4 cup grated gruyère cheese
1 tbsp butter
1/4 cup sliced green onion
1/2 cup white wine
1/2 tsp dried parsley (I used 1 tbsp fresh)
pinch nutmeg
6 eggs
salt and pepper to taste

Instructions

Beat eggs, salt and pepper together. Set aside. 

Add cheese, butter, green onion, wine, parsley and nutmeg to a pan over low heat until cheese melts. Turn up heat until just bubbling, and then add egg mixture.

Stir constantly with a spatula until the eggs have a soft, just-set consistency, reducing heat for the last few minutes (so as to not overcook). 

We ate most of these delicious eggs before I thought to take a photo.

The Verdict

Basically, this recipe was dead easy, and resulted in what might be the best version of scrambled eggs in the world. Smooth and silky and eggy, and at the same time cheesy with wine coming through, making this dish taste like you should be dipping bread into it on a very long fork.

Definitely going to be making this again!

Eggs X cheese fondue – sound like your kind of thing? Let us know in the comments!