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1
Slice each of the baguettes in half.
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2
Lightly toast and butter the baguettes and set aside.
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3
Whisk the eggs together in a small bowl with several pinches each of salt and pepper.
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4
Pour the eggs into a small nonstick frying pan that has not been heated yet.
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5
Add the butter in small chunks to the pan with the eggs and turn the heat to medium-low.
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6
Cook, stirring constantly in small, quick circles with a wooden spoon or spatula.
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7
At first as the eggs warmup and the butter slowly melts, it may not seem like your eggs are cooking at all.
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8
It may even seem like they're getting more liquid.
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9
This is fine.
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10
It means they're heating evenly so that they aren't sticking and cooking over-quickly on the bottom of the pan anywhere.
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11
Keep stirring!
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12
Eventually, you'll see very small opaque clumps forming.
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13
Keep on stirring!
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14
The eggs will thicken and become opaque all over and your spoon will start to leave a trail.
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15
As soon as the eggs look just a little bit less cooked than you would prefer (they should still be on the wet side) remove the pan from the heat.
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16
Off the heat, stir the chevre and chives into the eggs.
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17
Taste and adjust the salt and pepper to taste.
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18
Divide the eggs between the baguettes and serve.
