Best Eggs With Gruyere Mustard And Wine Recipes

Mustard and Gruyere Batons image

Provided by Ina Garten

Time 1h5m

Yield 10 to 12 batons

Number Of Ingredients 7

Flour for dusting the board
1 sheet of frozen puff pastry, thawed and very cold
3 tablespoons Dijon mustard
1 egg beaten with 1 teaspoon water, for egg wash
3 ounces Gruyere cheese, grated
2 tablespoons freshly grated Parmesan cheese
Flaked sea salt, such as Maldon, for sprinkling

Steps:

Unfold the sheet of puff pastry on a well-floured board, and roll it to an 11-by-13-inch rectangle with a floured rolling pin. (Diagonal strokes keep the pastry rectangular.) With a shorter end closest to you, brush the lower half of the pastry evenly with the mustard, leaving a 1/2-inch border around the edges. Brush the border of the pastry with the egg wash and fold the top half over the bottom half, lining up the edges. Place the pastry on a sheet pan lined with parchment paper and chill for 15 minutes.
Place the pastry on a board and trim the three irregular edges with a sharp knife. With the folded edge away from you, cut the pastry in 1-by-6-inch strips. You will have 10 to 12 batons. Spread the batons out on the sheet pan so they're not touching. Brush the tops lightly with the egg wash (don't allow the egg wash to drip down the sides) and sprinkle evenly with the Gruyere, Parmesan, and 1 1/2 teaspoons sea salt. Chill for at least 15 minutes.
When ready to bake, preheat the oven to 400 degrees F.
Bake the batons for 15 to 18 minutes, until golden brown and puffed. Allow to cool on the pan for 3 minutes and serve warm.

Baked Egg Custard with Gruyère and Chives image

Provided by Melissa Roberts

Yield Makes 8 servings

Number Of Ingredients 6

2 cups coarsely grated Gruyère (6 ounces)
1/2 cup chopped chives
10 large eggs
1 1/2 cups whole milk
4 ounces cream cheese, softened
1/4 teaspoon grated nutmeg

Steps:

Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow baking dish (2 inches deep).
Sprinkle Gruyère and chives evenly in dish.
Blend eggs, milk, cream cheese, and nutmeg in a blender with 1/2 teaspoon pepper and 1/4 teaspoon salt until smooth.
Pour egg mixture over Gruyère and chives in dish and bake until puffed, set, and golden, 35 to 45 minutes. Serve warm or at room temperature.

Curly Endive Salad With Mustard Dressing, Egg and Gruyère image

Provided by David Tanis

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 large eggs, at room temperature
Ice water
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 small garlic clove, grated or mashed to a paste
1/4 cup extra-virgin olive oil
Salt and black pepper
4 large handfuls tender, pale curly endive (from the center of 2 medium heads), washed and dried
About 2 ounces 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.