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Oeufs au Fromage
Eggs with Cheese
Preparation info
- Serves
2–3
. - Difficulty
Easy
Appears in
Published 1987
A nineteenth-century version of scrambled eggs that makes an admirable lunch or supper.
Ingredients
a 115 g 4 oz
Method
Melt the butter in a pan over moderate heat. Add the cheese, parsley, chives, nutmeg and wine, and stir until the cheese has melted.
Add the eggs and stir gently until set. Serve with or on the toast.
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