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

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, baguette with chevre scrambled eggs and chives. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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. Chevre adds creamy tang to the eggs and they all get piled onto a bit of nice crusty baguette for a lovely summery morning meal.

Baguette with Chevre Scrambled Eggs and Chives is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Baguette with Chevre Scrambled Eggs and Chives is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook 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. Take 4-inch fresh baguettes
  2. Make ready eggs
  3. Get butter (plus more for buttering the bread)
  4. Take crumbled chevre (goat cheese)
  5. Prepare finely minced fresh chives
  6. Take salt
  7. Prepare pepper

Scrambled eggs over brown bread with garden cress. Delicious breakfast of scrambled eggs, baguettes and vegetable. Whisk eggs in a medium bowl until frothy; season with salt and pepper. Stir in chèvre, reserving several crumbles for serving.

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.

Serve eggs dusted with paprika and topped with onions, remaining chèvre, and parsley. Finely grate egg over each baguette slice and sprinkle with fresh chives (or. Combine egg, salt, and pepper in a bowl, stirring with a whisk. Melt butter in a small nonstick skillet over medium heat. Add egg mixture; cook, without stirring, until mixture sets on bottom.

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