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Author Notes: I make scrambled eggs the way my dad taught me—low heat and lots of stirring. The creamy, tender eggs are made even more luscious with the addition of chevre spread over crisp crostini. A light sprinkling of dill adds a bright freshness. Flavorful organic and naturally raised ingredients are preferred here since the dish is so simple. —TheThinChef
- 4 large eggs
- 1/2 tablespoon half-and-half
- Pinch coarse salt
- 1/2 tablespoon butter
- 6 1/2-inch-thick slices baguette
- 3 to 6 tablespoons chevre
- 1 tablespoon chopped fresh dill
- Fleur de sel, to taste
- Ground black pepper, to taste
- Preheat a toaster oven or conventional oven to 450 degrees. Heat a large nonstick skillet over low/medium-low heat. Whisk the eggs with the half-and-half and a pinch of salt until frothy and uniform.
- Add butter to the skillet; when melted, pour in the eggs. Cook eggs, stirring constantly with a wooden spoon or rubber spatula, until they begin to come together, but are still soft and creamy.
- While eggs are cooking, toast baguette slices in the toaster or oven until lightly golden and crisp. Spread each crostino with about 1/2 to 1 tablespoon chevre.
- Place 3 crostini on each serving plate, and spoon eggs evenly over the crostini. Sprinkle with dill, fleur de sel, and pepper. Serve immediately.
- This recipe was entered in the contest for Your Best Brunch Eggs
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