Cheesy Egg Scram Baguettes

Cheesy Egg Scram Baguettes

Prep Time: 10 Min
Cook Time: Approx. 15 Min

Yields: 2 Sandwiches 

What You Need

• 235g French Baguette
• 6 Large, Free-Range Eggs
• Splash Whipping Cream
• 3 Tbsp. Unsalted Butter
• 1 Large Jalapeno Pepper, sliced
• 1/2 C + Extra Old White Cheddar, shredded
• 2 Green Onions, sliced
• Arugula Microgreens
• Himalayan Salt & Cracked Pepper
• Red Pepper Flakes
• Optional - Hot Sauce

Directions

• Begin heating the butter in a non-stick skillet set to just below medium. Whisk together the eggs, a good splash of whipping cream, and a generous hit of salt, pepper, and pepper flakes. We can season again at the end if needed. Pour the eggs in to the skillet and using a rubber spatula, continue to fold the outside eggs in to the center, working around the skillet as the eggs set. Continue this process until your eggs are set / cooked. 
• I prefer a stiffer scramble to a looser one. Cook accordingly. Once your eggs are set the way you'd like, taste them and adjust the salt & pepper if needed.
• Preheat your oven to 400 F
• Cut the baguette in to 2 separate, equal sized pieces. Split them open and place them on a parchment lined baking sheet. Divide the scramble between both baguettes. Top them with shredded cheddar and sliced jalapenos.
• Bake the baguettes about 5 - 7 minutes until golden around the edges with melty cheese. Remove the tray and set on to a wire cooling rack. Garnish your baguettes with some sliced green onions and fresh arugula microgreens. Give a few dashes of hot sauce as well for an extra kick if you'd like. ENJOY!

HAPPY VEG