Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, baguette with chevre scrambled eggs and chives. It is one of my favorites food recipes. For mine, I am going to 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. In this video recipe I cook Perfect.
Baguette with Chevre Scrambled Eggs and Chives is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Baguette with Chevre Scrambled Eggs and Chives is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have 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:
- Make ready 2 4-inch fresh baguettes
- Prepare 3 large eggs
- Get 1/2 tbsp butter (plus more for buttering the bread)
- Make ready 2 tbsp crumbled chevre (goat cheese)
- Prepare 1 1/2 tbsp finely minced fresh chives
- Make ready 1 dash salt
- Prepare 1 dash pepper
Scrambled eggs over brown bread with garden cress. Delicious breakfast of scrambled eggs, baguettes and vegetable. Combine egg, salt, and pepper in a bowl, stirring with a whisk. Melt butter in a small nonstick skillet over medium heat.
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.
Add egg mixture; cook, without stirring, until mixture sets on bottom. Whisk eggs in a medium bowl until frothy; season with salt and pepper. Stir in chèvre, reserving several crumbles for serving. Serve eggs dusted with paprika and topped with onions, remaining chèvre, and parsley. Whisk the eggs with the ricotta, chives, salt and pepper, to taste, in a bowl until evenly blended.
So that’s going to wrap it up for this exceptional food baguette with chevre scrambled eggs and chives recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
