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.
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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.
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).
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.