A delightful twist on classic scrambled eggs, featuring Gruyere cheese, Dijon mustard, and fresh herbs for a flavorful breakfast or brunch.
Melt the butter in a skillet over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add the white wine and cook until reduced by half.
Reducing the wine intensifies its flavor, adding depth to the dish.
Remove the skillet from heat and stir in the Dijon mustard and Gruyere cheese until melted.
Stirring off the heat prevents the cheese from clumping.
Whisk the eggs with salt in a bowl, then pour into the skillet.
Whisking the eggs thoroughly ensures a uniform texture.
Cook the eggs gently, stirring constantly, until they reach your desired consistency.
Low and slow cooking results in creamy scrambled eggs.
Serve the eggs topped with croutons and garnished with fresh chives.
Adding fresh herbs at the end enhances the dish's aroma and flavor.
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