Bruschetta with zucchini, scrambled eggs and garden herbs

Brush the slices of bread on both sides with 2 tablespoons of olive oil. Roast the bread in a grill pan or under the oven grill on both sides until golden brown.

Spread garlic over the warm bread with the cut sides of the clove of garlic.

Drizzle the zucchini slices with the vinegar and the rest of the olive oil. Sprinkle with salt and pepper. Heat the butter in a frying pan with non-stick coating.

Beat the eggs with the milk, salt and pepper and pour into the pan. Let the eggs solidify while stirring at medium height.

Cover the bruchetta with a slice of zucchini and add some scrambled eggs. Sprinkle with garden herbs (fresh chives, fresh parsley, fresh chervil).