Sandwich

Baguette with Chevre Scrambled Eggs and Chives

July 11, 2013

Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.

Today: A breakfast sandwich that's a happy start. 

Baguette with Chevre Scrambled Eggs

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Chives make me disproportionately happy. For such a waifish little allium, the pleasure I take in using them is vast. It’s all because of my happy childhood chive memories, being handed the kitchen shears to hustle out to the patch of chives in the backyard and cut enough for sprinkling on our scrambled eggs and cold smoked salmon.

Back in those days I was tiny little person, but I could easily put away a half dozen eggs if they were scrambled with chives. I turned my nose up at the salmon. These days I’m more likely to eat just one or two eggs and will gladly take cold smoked salmon anytime I can get it, but I’m just as fond of chives.

This creamy scramble, punctuated with bits of chevre, turned out to be another excellent way to get my chive and eggs fix. Stuffed into a bit of crusty baguette, you get a filling breakfast sandwich with a nice combination of crunch and yield. If you happen to have some cold smoked salmon on hand, go ahead and sneak in a slip because it would not be at all out of place. Eat, and feel disproportionately happy.  

Baguette with Chevre Scrambled eggs

Baguette with Chevre Scrambled Eggs and Chives

Serves 2

2, 4-inch lengths of fresh baguette
3 large eggs
1/2 tablespoon butter
2 tablespoons chevre, crumbled
1 1/2 tablespoons finely minced chives
Salt and pepper

See the full recipe (and save and print it) here.

Photos by Emily Vikre

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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18 Comments

mbj913 July 30, 2013
that makes me smile! i send my daughter outside to snip herbs, chives included. and i love chives in scrambled eggs.
 
Author Comment
fiveandspice July 31, 2013
:)
 
Fairmount_market July 15, 2013
This sounds delicious and the story made me smile. When I was a tiny little person, my German grandmother used to call my stick straight hair that refused to be curled "schnittlauch" or chives.
 
Author Comment
fiveandspice July 15, 2013
That is too cute! What a great memory.
 
Kate W. July 12, 2013
Yum! I went through a period of eating scrambled eggs with cream cheese and chives, but goat cheese sounds even better.
 
Author Comment
fiveandspice July 12, 2013
Thanks Kate. Cream cheese is awfully good too, but I'm more of a goat cheese girl. Well, except this one time when I had scrambled eggs with cream cheese, chives, and lobster on garlic toast. That was a really good day.
 
healthierkitchen July 11, 2013
Lovely! I like to do this with a little creme fraiche. Goat cheese sounds great too!
 
Author Comment
fiveandspice July 12, 2013
Mmm, I love creme fraiche with eggs too. That's another one of my faves.
 
Becca @. July 11, 2013
Oh wow this sounds amazing! I've never put goat's cheese in my scrambled eggs before but I think I'll definitely have to try it.
 
Author Comment
fiveandspice July 12, 2013
Definitely do give it a try. It's delicious.
 
Greenstuff July 11, 2013
One of my favorite, favorite combinations. I have streaks when I eat this breakfast every day! Everyone who can should keep a chive plant in a pot or in the garden and a nice, fresh goat cheese in the refrigerator. Great job, Emily!
 
Author Comment
fiveandspice July 12, 2013
Thanks! I totally agree!
 
Lisa G. July 11, 2013
Ooh this is so my kind of breakfast!
 
Author Comment
fiveandspice July 12, 2013
Yay!
 
Amelia V. July 11, 2013
I'm going to make this right now.
 
Author Comment
fiveandspice July 12, 2013
Hope you like it!
 
Kenzi W. July 11, 2013
Oh wow. Thank you for making me disproportionately happy!
 
Author Comment
fiveandspice July 12, 2013
Happy to oblige.