Easiest Way to Prepare Appetizing Baguette with Chevre Scrambled Eggs and Chives

Baguette with Chevre Scrambled Eggs and Chives. 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.

Stir in chèvre, reserving several crumbles for serving. Serve eggs dusted with paprika and topped with onions, remaining chèvre, and parsley. The secret to moist scrambled eggs lies in gentle heat. You can have Baguette with Chevre Scrambled Eggs and Chives using 7 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Baguette with Chevre Scrambled Eggs and Chives

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

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! Combine egg, salt, and pepper in a bowl, stirring with a whisk. Melt butter in a small nonstick skillet over medium heat.

Baguette with Chevre Scrambled Eggs and Chives step by step

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..

Add egg mixture; cook, without stirring, until mixture sets on bottom. 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. Scrambled Eggs with Cheese - the chicken or the egg?