Eggs with Gruyere, Mustard and Wine

From Country Egg, City Egg: More Than Five Dozen Recipes for New Egg Classics

1/2 baguette
1 tablespoon melted, unsalted butter
1 tablespoon cold, unsalted butter
1/4 cup dry white wine
1-1/2 teaspoons Dijon mustard
1/3 cup grated Gruyere cheese
4 eggs
Salt, to taste
1 teaspoon chopped fresh parsley or chives, for garnish

Preheat oven to 300°F.

Slice the baguette into 1/3-inch slices. Place on a baking sheet and brush with the melted butter. Bake for 10 minutes, or until golden brown. Keep the croutons warm.

Combine the cold butter and white wine in a skillet and cook over medium heat for 2 to 3 minutes, or until the wine is reduced by half. Remove from the heat. Add the mustard and cheese and stir until the cheese is melted.

Crack the eggs into a bowl and whip lightly. Season with salt and add the eggs to the pan. Use a wooden spoon to gently scramble the eggs into large soft curds. Cook for 1-1/2 minutes, or less if you want softer curds.

Spoon the eggs quickly onto warm plates and serve them with the warm croutons, or insert thin croutons into the eggs for visual flair. Sprinkle with the chopped parsley or chives.

Yields 2 servings.

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(Updated: 10/22/08 SN)