Baguette with Chevre Scrambled Eggs and Chives
Baguette with Chevre Scrambled Eggs and Chives

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, baguette with chevre scrambled eggs and chives. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Baguette with Chevre Scrambled Eggs and Chives is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Baguette with Chevre Scrambled Eggs and Chives is something which I’ve loved my entire life. They’re fine and they look wonderful.

This creamy scramble, punctuated with bits of chevre, turned out to be another excellent way to get my chive and eggs fix. I love chives with eggs, so of course this is one of my favorite breakfast sandwiches. Whisk eggs in a medium bowl until frothy; season with salt and pepper.

To begin with this recipe, we must prepare a few components. You can have baguette with chevre scrambled eggs and chives using 7 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Baguette with Chevre Scrambled Eggs and Chives:
  1. Make ready 2 4-inch fresh baguettes
  2. Take 3 large eggs
  3. Prepare 1/2 tbsp butter (plus more for buttering the bread)
  4. Get 2 tbsp crumbled chevre (goat cheese)
  5. Make ready 1 1/2 tbsp finely minced fresh chives
  6. Make ready 1 dash salt
  7. Prepare 1 dash pepper

Spoon some of the cheesy scrambled eggs onto each toasted baguette slice and top with some of the tomatoes. Season with black pepper and scatter over the reserved parsley (and extra chillies, if you like) to serve. Tip: This recipe is easy to adapt, add more chilli if. The secret to moist scrambled eggs lies in gentle heat.

Steps to make Baguette with Chevre Scrambled Eggs and Chives:
  1. Slice each of the baguettes in half.
  2. Lightly toast and butter the baguettes and set aside.
  3. Whisk the eggs together in a small bowl with several pinches each of salt and pepper.
  4. Pour the eggs into a small nonstick frying pan that has not been heated yet.
  5. Add the butter in small chunks to the pan with the eggs and turn the heat to medium-low.
  6. Cook, stirring constantly in small, quick circles with a wooden spoon or spatula.
  7. At first as the eggs warmup and the butter slowly melts, it may not seem like your eggs are cooking at all. It may even seem like they're getting more liquid. This is fine. It means they're heating evenly so that they aren't sticking and cooking over-quickly on the bottom of the pan anywhere. Keep stirring!
  8. Eventually, you'll see very small opaque clumps forming. Keep on stirring!
  9. The eggs will thicken and become opaque all over and your spoon will start to leave a trail.
  10. As soon as the eggs look just a little bit less cooked than you would prefer (they should still be on the wet side) remove the pan from the heat.
  11. Off the heat, stir the chevre and chives into the eggs.
  12. Taste and adjust the salt and pepper to taste.
  13. Divide the eggs between the baguettes and serve.

By starting eggs cooking in liquid, you slowly raise their temperature without overheating. Pushing them off to the side of the pan when they are completed stops the cooking and saves your breakfast! Nothing goes better with scrambled eggs than cheese. Whisk up some eggs adding shredded cheese and chopped ham to the mixture. Cook up these soft, cheesy curds on the stovetop and enjoy with toast for a quick breakfast or brunch.

So that’s going to wrap it up with this exceptional food baguette with chevre scrambled eggs and chives recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!