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How to feed the fash pack: Spring green bruschetta with Tart’s scrambled eggs 

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 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.



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 chopped

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).