Bruschetta with scrambled eggs

Chop the chives into 1 cm pieces. Halve the peppers in the length, remove the seeds and cut the halves lengthwise into wafer thin strips.

Brush the slices of bread thinly on both sides with butter. Roast them in a hot grill pan until they have nice brown stripes on both sides.

In the meantime, whisk the eggs with cream, salt and pepper.

Melt the rest of the butter in a large pan and pour in the egg mixture. Heat the egg while stirring until it solidifies, but still shines. Stir in the chives.

Scoop the scrambled eggs on the bruschetta.

Place a small pile of pepper strips on each bruschetta.