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Breakfast Crostini from ChefSarahElizabeth.com

I went to Paris in 2006 for my honeymoon. It was a vacation filled with trips to the Louvre, walking along the Seine or the Champs-Élysées, window shopping and lusting after all the beautiful clothes. I stared The Mona Lisa in the eyes, stood where Napoleon is buried, looked out over Paris from the top of the Eiffel Tower, and strolled through the Luxembourg Gardens. It is an impressive place to visit, filled with beauty in every corner, but the thing that I remember with the most fondness is the breakfast I ate daily in Paris. A demi baguette with the creamiest scrambled eggs I have ever had, and a side of fresh fruit. Two years later, I traveled to Provence, France with a one night stay in Paris and had those glorious eggs once again. They were creamy and rich and were perfect slathered on a warm, crusty baguette. When you hear the word “slather” you think of something creamy like butter, right? Right. Well, these eggs are creamy like butter! Possibly due to the large amount of butter and cream in them. Mmm.

Breakfast Crostini from ChefSarahElizabeth.com

If you have ever had the pleasure of listening to me talk about Paris, then you’ve also had the pleasure of hearing me gush about the eggs like they’re the most magical thing this earth has to offer. (They are.) David clearly knows the way to my heart is through food, so when we started dating, he started researching eggs and trying to figure out if Paris makes their eggs a special way, or if it was just that one hotel. He found some recipes for scrambled eggs that called for copious amounts of butter and cream, a double boiler, and lots of stirring. The resulting eggs? They transported me back to Paris and my many breakfasts of eggs on fresh baguette. Now the only problem is where to find a baguette as good as the ones in Paris. David’s French scrambled eggs have morphed into something a little different since I started cooking them for myself. I’ll save his exact recipe for that guest post he’s working on. My scrambled eggs are still filled with cream and slowly cooked in butter. They come out a little more fluffy than the Paris eggs, but they are still so creamy and decadent. Besides, I need something to look forward to when I take David to Paris next year. Because you know, there is absolutely nothing in Paris to be excited about other than those eggs!

Breakfast Crostini from ChefSarahElizabeth.com

Make these luscious eggs and then turn them into something that I like to call Breakfast Crostini. It sounds much more fancy than David’s explanation when he came home the day I took these photos, “So you made eggs and toast…” Yeah yeah, it’s eggs and toast, but it’s fancy because its called crostini, and also because it has mushrooms, goat cheese, and chives involved. Go make them now, or this weekend for brunch, or any time you need some alone time with eggs. I’ll do the same. In fact, it’s shaping up to be my lunch any moment now.

Yields 6

Breakfast Crostini
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Ingredients

  • 6-12 slices baguette (depending on how long you cut them)
  • 6 large eggs
  • 2 tablespoons heavy cream
  • pinch of salt
  • 2 tablespoons unsalted butter
  • 6 ounces cremini mushrooms, sliced
  • 2 ounces chèvre goat cheese
  • 4 chives, diced

Instructions

  1. Brush the sliced baguette with oil, and place under the broiler until golden brown, about 3 minutes. Set aside.
  2. In a bowl, whisk together the eggs, heavy cream, and salt.
  3. Place the butter in a sauté pan over medium-low heat.
  4. Once the butter has melted, add the eggs, and cook, stirring frequently, until cooked through, but still looking wet, about 10 minutes.
  5. While the eggs are cooking, heat a separate large sauté pan on medium-high heat. Add the mushrooms to the pan, as is (no butter or oil). Stir the mushrooms occasionally. Cook until the mushrooms release their moisture, about 5 minutes.
  6. Place the toasted baguette on a serving platter, top with the mushrooms, scrambled eggs, goat cheese, and chives.
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http://chefsarahelizabeth.com/2014/04/17/breakfast-crostini-recipe/

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