Recipe of Favorite Baguette with Chevre Scrambled Eggs and Chives

Baguette with Chevre Scrambled Eggs and Chives. As soon as the eggs look just a little bit less cooked than you would like them to be (they should still be on the wet side) remove the pan from the heat. Off the heat, stir the chevre and chives into the eggs. Taste and adjust the salt and pepper to taste.

The chevre adds a creamy tang to the eggs and they all get piled onto a nice crusty baguette for a lovely summery morning meal. Baguette with Chevre Scrambled Eggs and Chives. See the full recipe (and save and print it) here.

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As soon as the eggs look just a little bit less cooked than you would like them to be (they should still be on the wet side) remove the pan from the heat. Off the heat, stir the chevre and chives into the eggs. Taste and adjust the salt and pepper to taste.

To get started with this particular recipe, we have to prepare a few ingredients. You can have baguette with chevre scrambled eggs and chives using 7 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Baguette with Chevre Scrambled Eggs and Chives:

1. Prepare 2 of 4-inch fresh baguettes.
2. Take 3 large of eggs.
3. Take 1/2 tbsp of butter (plus more for buttering the bread).
4. Prepare 2 tbsp of crumbled chevre (goat cheese).
5. Make ready 1 1/2 tbsp of finely minced fresh chives.
6. Take 1 dash of salt.
7. Take 1 dash of pepper.

Melt butter in heavy medium nonstick skillet over medium heat. A demi baguette with the creamiest scrambled eggs I have ever had, and a side of fresh fruit. Two years later, I traveled to Provence, France with a one night stay in Paris and had those glorious eggs once again. They were creamy and rich and were perfect slathered on a warm, crusty baguette.

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..

Soft Scrambled Eggs with Salmon and Chèvre. Arrange bread on a baking sheet. Brush each slice liberally on both sides with olive oil; season to taste with salt and pepper. Remove bread from oven; rub crisp edges. On sourdough toast, chives and mayo.

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