Oeufs au Fromage

Eggs with Cheese

A nineteenth-century version of scrambled eggs that makes an admirable lunch or supper.


  • a small lump of butter
  • 115 g(4 oz) Gruyère cheese, grated
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely chopped chives
  • a little grated nutmeg
  • ½ wineglass dry white wine
  • 6 eggs, lightly beaten
  • hot, buttered triangles of toast.


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.