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.