WHITE WINE SCRAMBLED EGGS

1/2 cup white wine
1 clove garlic
8 to 10 eggs, beaten
1/2 cup Gruyere cheese, grated
1/4 cup chives (or green onions), sliced
1/2 teaspoon dried marjoram
salt & pepper

Simmer the wine with the garlic until it is reduced to a quarter cup. The garlic can be removed, or minced and added to the eggs.

Beat the eggs and add the reduced wine.

Cook the eggs in butter over a moderate flame, whisking continuously (more or less). With a slow cooking, the eggs will develop a soft, fluffy consistency.

Once the eggs have started to thicken, add the cheese, herbs, salt, and pepper. When the eggs have thickened to a thick mush, stop whisking and let them sit over a slightly heightened flame until they firm up as much as you want.

Servings: 4
Source: The Tassajara Recipe Book by Edward Espe Brown