Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, baguette with chevre scrambled eggs and chives. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Baguette with Chevre Scrambled Eggs and Chives is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Baguette with Chevre Scrambled Eggs and Chives is something that I have loved my entire life.
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. This creamy scramble, punctuated with bits of chevre, turned out to be another excellent way to get my chive and eggs fix. Scrambled Eggs With Smoked Salmon, Spinach, and Chives.
To begin with this recipe, we have to 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 that.
The ingredients needed to make Baguette with Chevre Scrambled Eggs and Chives:
- Prepare 2 4-inch fresh baguettes
- Make ready 3 large eggs
- Take 1/2 tbsp butter (plus more for buttering the bread)
- Make ready 2 tbsp crumbled chevre (goat cheese)
- Get 1 1/2 tbsp finely minced fresh chives
- Make ready 1 dash salt
- Prepare 1 dash 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! Scrambled eggs on smoked salmon and baguette served on a white china plate. Finely grate egg over each baguette slice and sprinkle with fresh chives (or.
Instructions to make Baguette with Chevre Scrambled Eggs and Chives:
- Slice each of the baguettes in half.
- Lightly toast and butter the baguettes and set aside.
- Whisk the eggs together in a small bowl with several pinches each of salt and pepper.
- Pour the eggs into a small nonstick frying pan that has not been heated yet.
- Add the butter in small chunks to the pan with the eggs and turn the heat to medium-low.
- Cook, stirring constantly in small, quick circles with a wooden spoon or spatula.
- 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!
- Eventually, you'll see very small opaque clumps forming. Keep on stirring!
- The eggs will thicken and become opaque all over and your spoon will start to leave a trail.
- 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.
- Off the heat, stir the chevre and chives into the eggs.
- Taste and adjust the salt and pepper to taste.
- Divide the eggs between the baguettes and serve.
Scrambled eggs on smoked salmon and baguette served on a white china plate. Finely grate egg over each baguette slice and sprinkle with fresh chives (or. 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.
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