Everyday Cooking

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

Shop the Story

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

Listen Now

Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.

Listen Now

See what other Food52 readers are saying.

  • mbj913
  • Fairmount_market
  • Kate Williams
    Kate Williams
  • healthierkitchen
  • Becca @ Amuse Your Bouche
    Becca @ Amuse Your Bouche
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.


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.
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.
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.
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!
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.
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!
fiveandspice July 12, 2013
Thanks! I totally agree!
Lisa G. July 11, 2013
Ooh this is so my kind of breakfast!
fiveandspice July 12, 2013
Amelia V. July 11, 2013
I'm going to make this right now.
fiveandspice July 12, 2013
Hope you like it!
Kenzi W. July 11, 2013
Oh wow. Thank you for making me disproportionately happy!
fiveandspice July 12, 2013
Happy to oblige.