March 26, 2013

Scrambled Eggs w/ Goat Cheese & Sun-dried Tomatoes

A few months ago JD and I finally made it to Buvette for brunch. It's a sweet little restaurant on Grove Street that reminds me of Cafe Madison back in Albany thanks to the narrow hallway like space, tin ceiling, and bar. Buvette had been on our list for a long time. We have been walking by it on our way back from getting dessert or dinner for at least a year, always saying how cute the chalkboard map of Europe looks hanging on the wall. We sat at the bar on a Sunday morning and drooled watching all of the delicious looking food go by. I can't remember what JD ordered because my meal clearly won. In fact, I loved it so much that we ended up picking up a baguette later in the day to recreate the meal the following morning (minus the capers as I am not a fan).
What you'll need:
French Bread
Eggs, Scrambled
Sun-dried Tomatoes
Goat Cheese
Olive Oil
Capers (optional)
How to make:
Slice and toast French bread. Drizzle with olive oil. Pile on the scrambled eggs. 
Top with goat cheese and sun-dried tomatoes. Capers are optional.

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