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Baguette with Chevre Scrambled Eggs and Chives
Baguette with Chevre Scrambled Eggs and Chives

Before you jump to Baguette with Chevre Scrambled Eggs and Chives recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

Many of us have been conditioned to think that comfort foods are bad and are to be avoided. Sometimes, if your comfort food is basically candy or other junk foods, this holds true. Other times, however, comfort foods can be completely nourishing and it’s good for you to consume them. Some foods really do improve your mood when you consume them. If you seem to be a little bit down and you need an emotional pick me up, try several of these.

Make a trail mixfrom different seeds and nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all great for helping to elevate your mood. This is possible because these foods have a bunch of magnesium which boosts serotonin production. Serotonin is a feel-good chemical that dictates to the brain how to feel at any given time. The more serotonin in your brain, the better you’ll feel. Not only that but nuts, specifically, are a terrific protein food source.

Now you realize that junk food isn’t necessarily what you should eat when you wish to help your moods get better. Try a couple of of these tips instead.

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 need 7 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to prepare Baguette with Chevre Scrambled Eggs and Chives:
  1. Use 4-inch fresh baguettes
  2. Prepare eggs
  3. Get butter (plus more for buttering the bread)
  4. Provide crumbled chevre (goat cheese)
  5. Prepare finely minced fresh chives
  6. You need salt
  7. Take pepper
Instructions to make Baguette with Chevre Scrambled Eggs and Chives:
  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.

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