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Before you jump to Baguette with Chevre Scrambled Eggs and Chives recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Goodies.
Enjoying healthy foods can make all the difference in the way we feel. Whenever we eat more healthy foods and less of the unhealthy ones we generally feel much better. A salad tends to make us feel a lot better than a piece of pizza (physically in any case). Deciding on healthier food choices can be difficult when it’s snack time. Finding snacks that help us feel better and boost our stamina often involves lots of shopping and meticulous reading of labels. Here are some healthy snacks that can be used when you need a quick pick me up.
Certain foods made from whole grains are excellent for a fast snack. Starting your day with a piece of whole grain toasted bread can give you that extra boost you need to get going. When you require a fast snack on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are usually better than highly processed grains included in white bread.
You do not have to look far to discover a wide variety of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s easy to find exactly what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to baguette with chevre scrambled eggs and chives recipe. To make baguette with chevre scrambled eggs and chives you only need 7 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to make Baguette with Chevre Scrambled Eggs and Chives:
- You need 2 4-inch fresh baguettes
- Provide 3 large eggs
- Prepare 1/2 tbsp butter (plus more for buttering the bread)
- You need 2 tbsp crumbled chevre (goat cheese)
- Provide 1 1/2 tbsp finely minced fresh chives
- Get 1 dash salt
- Get 1 dash pepper
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.
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