Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, baguette with chevre scrambled eggs and chives. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look 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. The secret to moist scrambled eggs lies in gentle heat.
Baguette with Chevre Scrambled Eggs and Chives is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Baguette with Chevre Scrambled Eggs and Chives is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. 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:
- Take 2 4-inch fresh baguettes
- Take 3 large eggs
- Prepare 1/2 tbsp butter (plus more for buttering the bread)
- Get 2 tbsp crumbled chevre (goat cheese)
- Get 1 1/2 tbsp finely minced fresh chives
- Prepare 1 dash salt
- Get 1 dash pepper
Scrambled eggs over brown bread with garden cress. Delicious breakfast of scrambled eggs, baguettes and vegetable. 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.
Steps 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.
Tip: This recipe is easy to adapt, add more chilli if. View top rated One scrambled egg and cheese recipes with ratings and reviews. Baguette Filled With Prosciutto, Scrambled Eggs, And Bacon, Classic scrambled eggs, and and add the scallions, cheese, and season with salt and pepper, and. Combine egg, salt, and pepper in a bowl, stirring with a whisk. Melt butter in a small nonstick skillet over medium heat.
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