Herbed Goat Cheese & Scrambled Eggs Toast

Ingredients:

For the scrambled eggs:

3 large eggs

1 egg yolk

1 tbsp. crème fraîche (or substitute with sour cream if unavailable)

Salt and freshly ground pepper, to taste

1 tbsp. unsalted butter

1 tsp. fresh chives, finely chopped

For the toast assembly:

2 tsp. fresh chives, finely chopped

2 tsp. fresh parsley, finely chopped

2 tbsp. goat cheese softened

1 tbsp. parmesan cheese, grated

Freshly ground black pepper, to taste

1 slice of your preferred bread (country sourdough is recommended), toasted with olive oil or butter

Instructions:

1. In a medium bowl, blend the goat cheese with parsley, chives, and black pepper until well combined.

2. In another bowl, whisk together the 3 eggs with a pinch of salt until the mixture becomes light and foamy.

3. Melt butter in a nonstick pan over medium heat. Once melted, pour in the whisked eggs.

4. Allow the eggs to cook undisturbed for 15-30 seconds, then reduce the heat to low. As the edges start to set, gently swirl the eggs in small circles around the pan, without stopping, until they begin to thicken slightly.

5. Gently fold in the egg yolk and crème fraîche, continuing to cook until most of the liquid has evaporated and the eggs are soft and creamy.

6. Generously spread the herbed goat cheese mixture onto the toasted bread. Layer the scrambled eggs on top.

7. Finish by seasoning with salt, freshly ground black pepper, a sprinkle of grated parmesan, and a scattering of freshly chopped chives.