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Eggs with Cheese and Parsley

Grate four ounces of Parmesan cheese and chop fine a few sprigs of parsley; melt two ounces of butter in a stewpan, put in the parsley and fry for a few minutes; then add the cheese and two wineglassfuls of white wine and stir over the fire with a wooden spoon until the cheese is melted. Break in one egg, stir it well, then add another egg and so on until eight have been used. Turn the mixture out onto a hot dish, garnish with croutons of fried bread, and serve.