Cheese Eggs With Wine Recipe

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Cheese Eggs With Wine Ingredients

2 eggs
1 tbsp dry white wine
1 dash ground pepper
2 tbsp shredded monterey jack chese
1/2 tbsp butter or margarine
1 tbsp water
1/8 tsp salt
2 tbsp shredded cheddar cheese
2 tbsp shredded swiss cheese

A Recipe for
Cheese Eggs With Wine

Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

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This Recipe for Cheese Eggs With Wine is one of thousands in the Recipes-to-go Cheese Cookbook.

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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

This is a recipe for Cheese Eggs With Wine from the recipe cookbook of Recipes-to-go (Cheese)

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Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%

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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”
Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

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The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried.
Mignon McLaughlin, The Second Neurotic's Notebook, 1966

Cheese Eggs With Wine

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”
Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

Cheese Eggs With Wine Directions

Mix eggs, water, wine, salt and pepper with fork. Stir in either one
of three cheeses (not all). Heat butter in skillet over medium heat
until just hot enough to sizzle a drop of water. Pour egg mixture
into skillet. As mixture begins to set, gently lift cooked portion
with spatula so that uncooked portion can flow to bottom. Cook until
eggs are thickened but still moist, 3 to 5 minutes.

Serves: 1

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Cheese Eggs With Wine Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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