Nerds Gotta Eat: Gruyère Eggs

The boy and I celebrated Valentine’s this past weekend, on Sunday, so we could have a super lazy day together. He did phenomenally; he made both breakfast and dinner (which was 2 courses!), and everything was delicious. But we hit a bit of a bump in the road early on when he realized that we were out of feta cheese (and he wanted to make eggs with feta as a side to his main breakfast). I recommended trying out the gruyère that we’ve had packed up for ages, and so we tried that. It was so delicious that I’ve eaten it twice since then. Here’s how you can, too!


I know scrambled eggs are super easy, but I’ve found that everyone makes them a bit differently, so bear with me.


For this recipe, you’ll need:
2 eggs
1-2 tbs milk
a bit of gruyère cheese, sliced off the edge of a block


Drop your 2 eggs into a small bowl. Add your milk, and mix with a fork or whisk until everything is relatively well mixed. You don’t want the yolks to be whole; you want them mixed in with the milk and whites. Then, cut your cheese (hah); you’ll want to slice a small amount from the end of your block, then cube it.


Spray some non-stick oil onto a small skillet. Then, pour your egg-milk mixture into it. Put your burner on medium to medium-high. Start moving the egg mixture around with a spatula; you’re not mixing now, as much as you’re shuffling it about. You want all the bits of egg to be cooked evenly and to get fluffy. Add your gruyère cubes, and continue your shuffling.

After a couple minutes, your eggs will be scrambled! You’ll want to make sure that there are no loose whites slopping around in the mixture; they don’t taste good and can make you sick. Make sure your eggs are cooked all the way, and put them on a plate! Serve with some toast, juice, and fruit, and you’ll have yourself a dang healthy breakfast (that uses up that gruyère that’s been unattended for too long).

I love these eggs; gruyère has a rich, smokey flavor that really ups the scrambled egg game. But, since it’s a “fancier” cheese, it can cost more. If you’re going to make these, see if you can find a couple other recipes that require gruyère, so you don’t let your money or your cheese go to waste!











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