6 eggs
1/2 tsp. salt
2 tbsp. light cream
1/4 c. Chablis or other white table wine
1/8 tsp. dried dill, rosemary or basil
2 tbsp. butter
1/4 c. coarsely crumbled Bleu cheese
1 tbsp. chopped chives, parsley or pimento

Beat eggs slightly; add salt, cream wine and seasoning. Melt butter in medium skillet, tilting pan so bottom and sides are covered. When hot enough to make a drop of water sizzle, turn in egg mixture; reduce heat. Cook slowly, gently lifting eggs from bottom and sides as mixture sets; do not overstir. Add cheese and chives while eggs are still creamy. Cook to desired moistness. Serve at once. Makes 4 servings.