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!
cup dry white wine or nonalcoholic wine
tablespoons chopped fresh parsley
medium green onions, sliced (2 tablespoons)
tablespoons butter or margarine
oz Havarti cheese with dill weed, cut into 1/2-inch cubes
Additional chopped fresh parsley or dill weed, if desired
In medium bowl, beat eggs, wine, salt, pepper, 2 tablespoons parsley and the onions thoroughly with fork or wire whisk until well mixed.
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.
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.