Scrambled Eggs with Havarti and Wine

Start your day with these luscious scrambled eggs made using havarti cheese and wine. Serve it at breakfast, brunch, light lunch or dinner - ready in just 20 minutes!

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Prep Time 20 min
Total Time 20 min
Servings 4

Ingredients

8: eggs

1/4: cup dry white wine or nonalcoholic wine

1/4: teaspoon salt

1/4: teaspoon pepper

2: tablespoons chopped fresh parsley

2: medium green onions, sliced (2 tablespoons)

2: tablespoons butter or margarine

4: oz Havarti cheese with dill weed, cut into 1/2-inch cubes

: Additional chopped fresh parsley or dill weed, if desired

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Directions

1 In medium bowl, beat eggs, wine, salt, pepper, 2 tablespoons parsley and the onions thoroughly with fork or wire whisk until well mixed.
2 In 10-inch nonstick skillet, heat butter over medium heat just until butter begins to sizzle. Pour egg mixture into skillet. Sprinkle cheese evenly over eggs.
3 As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Garnish with additional parsley.

EXPERT TIPS

Expert Tips

When this recipe made a showing in our test kitchens, people raved. It's luscious, creamy and sophisticated--perfect for a special brunch as well as a light, elegant dinner. Serve the eggs with hash browns and brown-and-serve sausage links or bacon and some warmed scones or muffins.

Got questions? Our experts have the answers. Ask Betty now.