Crostini With Soft Scrambled Eggs And Chevre

1. 1

   Preheat a toaster oven or conventional oven to 450 degrees. Heat a large nonstick skillet over low/medium-low heat. Whisk the eggs with the half-and-half and a pinch of salt until frothy and uniform.

2. 2

   Add butter to the skillet; when melted, pour in the eggs. Cook eggs, stirring constantly with a wooden spoon or rubber spatula, until they begin to come together, but are still soft and creamy.

3. 3

   While eggs are cooking, toast baguette slices in the toaster or oven until lightly golden and crisp. Spread each crostino with about 1/2 to 1 tablespoon chevre.

4. 4

   Place 3 crostini on each serving plate, and spoon eggs evenly over the crostini. Sprinkle with dill, fleur de sel, and pepper. Serve immediately.

* Per serving · 4 servings · Values may vary.