Bruschetta with sprouts and scrambled egg

Cut the radishes in thin rounds. Cut the chive in rolls. Whisk the eggs. Mix the eggs with chive, cheese and sprouts. Season with salt and pepper.

Toast the bread until crispy in a frying pan without fat. Remove the toasted bread and rub it all over with the garlic clove. Melt the butter. Pour in the egg mixture and cook over a low heat moving it around the pan using a spatula. As soon as the mixture begins to get firm, distribute equally over the slices of bread. Place the radishes on top and sprinkle with pepper.