Tart London spring green bruschetta with scrambled eggs recipe

Bruschetta features a lot in our cooking, and we use the term loosely. To us, it’s a fancy word for something on toast – in most cases sourdough – although we know this relaxed approach might annoy Italian purists! Bruschetta is a handy one, though: it’s great for a snack or a canapé, but also (as in this case) a meal in itself. This spring green bruschetta is a quick and easy number when something slightly more substantial is wanted for breakfast. When it comes to the greens, use what you like – we love adding wild garlic when it is in season – but really it is all about the eggs. This is our absolute favourite way of doing scrambled.

Laura Edwards


1 teaspoon olive oil, plus extra for drizzling
8 spring onions, roots and leafy ends trimmed (but otherwise whole)
2 cloves garlic, crushed (or use a small bunch of wild garlic)
large bunch of rainbow chard
4 big handfuls of spinach
salt and pepper

knob of butter
4 spring onions, chopped
1 red chilli, deseeded and finely chopped
4 eggs, beaten
2 teaspoons Dijon mustard
small bunch of
basil, leaves
small bunch of coriander, leaves chopped
2 handfuls of grated cheese (optional)

2 slices of sourdough or bread of your choice, toasted
harissa, to taste (or use our Smoky Harissa from the book)

1. First prepare the greens. Heat the olive oil in a small pan over a medium heat, add the spring onions and leave to sizzle for a few minutes before adding the garlic and sautéing for 2 minutes. Add the chard and spinach and wilt down, then season with salt and pepper and keep warm while you toast the bread.
2. Once the bread is toasted, drizzle with oil and top with the greens.
3. Now for the eggs. Heat the butter in a frying pan, add the spring onions and chilli and cook for a couple of minutes, then add the eggs, Dijon mustard and a pinch of salt and pepper and cook for a couple of minutes, using a rubber spatula to keep the eggs moving in the pan. Quickly add the herbs and cheese (if using), combine with the eggs, then tip straight out of the pan on to the greens – if you leave it in the pan it will carry on cooking and go hard. This is very good topped with a spoonful of our Smoky Harissa sauce (recipe in the book).


Love of Eating will be published on 12 April by Square Peg, price £25. Lucy Carr-Ellison and Jemima Jones are the founders of Tart London, a boutique-style catering company that provides healthy and delicious on-site cooking for fashion and film shoots and private events. Lucy and Jemima also write a weekly recipe column (see standard.co.uk) and are currently planning the opening of their own restaurant, scheduled for this summer – one to watch! As well as their personal stories and advice on menu planning, the book includes more than 100 brilliant, must-make recipes in their signature style. To order a copy for £20 until 22 April, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15.