Slice each of the baguettes in half.

Lightly toast and butter the baguettes and set aside.

Whisk the eggs together in a small bowl with several pinches each of salt and pepper.

Pour the eggs into a small nonstick frying pan that has not been heated yet.

Add the butter in small chunks to the pan with the eggs and turn the heat to medium-low.

Cook, stirring constantly in small, quick circles with a wooden spoon or spatula.

At first as the eggs warmup and the butter slowly melts, it may not seem like your eggs are cooking at all. It may even seem like they're getting more liquid. This is fine. It means they're heating evenly so that they aren't sticking and cooking over-quickly on the bottom of the pan anywhere. Keep stirring!

Eventually, you'll see very small opaque clumps forming. Keep on stirring!

The eggs will thicken and become opaque all over and your spoon will start to leave a trail.

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.

Off the heat, stir the chevre and chives into the eggs.

Taste and adjust the salt and pepper to taste.

Divide the eggs between the baguettes and serve.