Eggs, Alsatian-Style (Oeufs a l'Alsace)
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This beer-and-cheese flavored egg dish has the texture of very fluffy scrambled eggs.
INGREDIENTS
6 eggs, separated
1 tablespoon minced onion
3 tablespoons butter
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
6 ounces semisoft cheese (Muenster, brick, etc.), shredded
1 cup beer
4 to 6 slices toast
4 to 6 anchovies, optionalBeat egg whites until stiff but not dry.
In a large, heavy skillet (nonstick type preferred), sauté onion in butter; add parsley and seasonings.
Gradually add cheese and beer, cooking slowly and stirring until cheese melts.
Add a little hot mixture to egg yolks; return to skillet. Fold in beaten egg whites. Cook slowly and stir gently until mixture has consistency of fluffy scrambled eggs.
Serve on toast. Garnish with anchovies, if desired.
Makes 4 to 6 servings