Crostini with italian scrambled eggs

Preheat the grill to the highest setting. Bread loaf in slices of about 1 1/2 cm thick and slice slices on both sides with a little olive oil. Slices of bread toasted golden brown just under a hot grill for about 5 minutes, half-turn. Let rolls cool down. Drain tomatoes and cut into small pieces. Cut basil leaves into thin strips.

Bring eggs to the top of the bowl and let go with a fork. Stir in tomato pieces, basil and cheese. Heat residual oil in frying pan and pour egg mixture. Stir with egg whites until egg is solidified with wooden spatula. Spread scrambled eggs over toasted slices of baguette. Place slices on a flat dish.