Geraldene Holt

Oeufs au Fromage

Eggs with Cheese

Preparation info
  • Serves

    2–3

    .
    • Difficulty

      Easy

Appears in
French Country Kitchen
French Country Kitchen

By Geraldene Holt

Published 1987

  • About

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

Ingredients

  • a small lump of butter
  • 115 g(4 oz) Gruyère cheese, grated

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.