Buvette’s famous Chèvre Eggs With Sun-Dried Tomatoes and Capers
These creamy eggs are accompanied by Chèvre, sun-dried tomatoes, and capers on top of a piece of toasted French country bread. Add a little salt and pepper, and you have a delicious meal.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 2 1x
- Category: Breakfast/Brunch
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
- 6 eggs
- 1 tablespoon good butter
- 1 1/4 cup heavy cream
- 6 sun-dried tomatoes (I prefer whole sun-dried tomatoes, but if you can’t find them, julienne will also work)
- Chèvre
- A few capers
- 2 slices of toasted French country bread
- Salt and pepper to taste
Instructions
- In a toaster, under the broiler, or on a panini maker, toast two slices of French country bread.
- In a medium mixing bowl, whisk the eggs and heavy cream until combined.
- Melt the butter over medium-low heat in a non-stick skillet. The secret to creamy eggs is cooking them slowly over low heat.
- Once the butter has melted, pour the egg mixture into the skillet with the melted butter and add salt to taste.
- Using a rubber spatula, continually mix the eggs as they slowly cook. Continue cooking until the eggs are creamy and moist.
- Slide the eggs onto each slice of toasted bread. Top with Chèvre, sun-dried tomatoes, a few capers, and pepper.
- Serve immediately and enjoy!
Notes
Cook the eggs slowly over a low heat to get the creamiest and lightest eggs possible. A higher temperature will cook the eggs faster, and they will become denser and firmer without the creamy texture.
Find it online: https://mostlovelythings.com/buvettes-famous-chevre-eggs/