Eggs With Gruyere Mustard And Wine Food

EGGS WITH GRUYERE, MUSTARD AND WINE

Steps:

• Add butter and wine to a skillet and cook over medium heat 2-3 minutes, or until wine is reduced by half.
• Remove from heat and add mustard and cheese.
• Stir until cheese is melted.
• Season eggs with salt and add to pan.
• Scramble gently.
• Cook 1 1/2 minutes, or until eggs have reached desired firmness.
• Serve with croutons and chopped chives.

CURLY ENDIVE SALAD WITH MUSTARD DRESSING, EGG AND GRUYèRE

Steps:

• Bring a small pot of water to a boil over high heat. Add eggs (the water should cover them), and return to a boil. Adjust heat so that the water is at a brisk simmer. For a runny yolk, cook for 7 minutes; for a gooey center, cook for 8 minutes; for a slightly moist center, cook for 9 minutes. Meanwhile, prepare an ice bath.
• Immediately drain eggs and plunge into ice water to cool. When cool, crack and peel eggs. (Eggs can be cooked and peeled up to several hours in advance, and refrigerated.) Roughly chop eggs into haphazard slices.
• Put vinegar, mustard and garlic in a small bowl. Whisk with a fork to dissolve. Slowly whisk in olive oil to make a slightly thick dressing. Season to taste with salt and pepper.
• Put endive in a low, wide salad bowl and sprinkle very lightly with salt. Add dressing to taste and toss well. Transfer greens to individual plates. Top with chopped egg. With a vegetable peeler, shave thin slices of Gruyère over each salad.

HAM, GRUYèRE, AND TOMATO TOAST WITH DIJON MUSTARD

Steps:

• Preheat broiler. Line a rimmed baking sheet with aluminum foil.
• Spread each toast with mustard, then top each with 1 ham slice and 1 tomato slice. Top evenly with Gruyère and oregano and season with salt and pepper. Arrange toasts on prepared baking sheet and broil until cheese is toasted and bubbling, 3-4 minutes. Serve hot.

BAKED EGGS WITH HAM AND GRUYERE

Steps:

• Preheat the oven to 450 degrees. Place uncured ham in the bottom of 2 small oven-proof crocks or ceramic bakers.
• Add 1 tablespoon unsalted butter, 1/2 teaspoon thyme, and 1 tablespoon heavy cream to each crock.
• Carefully break 1 egg into each crock. Sprinkle each with 1 ounce Gruyere and black pepper to taste.
• Place crocks on a sturdy baking sheet. Bake for 5 minutes or until eggs are mostly set.
• Turn the broiler on high and move crocks to the top oven rack, just beneath the broiler. Broil for 1 to 2 minutes or until cheese is bubbly and golden brown.
• Remove the crocks from the oven and let sit for 5 minutes before serving.

BACON WRAPPED CHICKEN CORDON BLEU WITH A CREAMY MUSTARD WINE

Steps:

• Chicken -- Now you can buy your chicken breasts scallopini and pounded for you, and pay a pretty price. Or you can just buy a "regular" chicken breast and put them between some saran wrap and pound away. I use a meat mallet, but use a rolling pin or a can of vegetables, brick, back of a frying pan or pot. Anything will work. Just pound thin.
• Stuff the chicken -- season well with salt, pepper and Italian seasoning. Then then lay a slice of the ham down and then some shredded gruyere or slices or swiss cheese. Either works just fine and then roll up. Wrap 2 slices of bacon around the chicken roll and secure with a tooth pick.
• In a oven proof saute pan melt the butter and olive oil and bring to a medium hight heat. Then add the chicken and saute on each side until lightly brown, and the bacon begins to get crisp. Then transfer the chicken to the oven to finish cooking at 400 for about 10-12 minutes is all. Just makes sure the bacon is crisp and done. It doesn't take long. Remove and transfer to a plate and cover. It will continue to cook.
• Sauce -- get everything ready. This is a quick sauce. Once the chicken comes out just transfer the pan back to the stove top. On medium heat, add the onion to the pan and cook just a minute. Add the wine, broth and let reduce just a minute or so. Reduce the heat and remove when you add the cream, mustard and seasoning and herbs. Return to the heat and just stir and let reduce just a bit on medium low and heat to combine all the ingredients and naturally thicken. It takes 3-4 minutes if that.
• Dinner is served -- chicken is done and sauce is perfect. Serve the chicken roll with the creamy mustard sauce. As I said, I love some wild rice or rice pilaf with the sauce and some green beans on the side, but use anything you enjoy.