Scrambled egg montaditos with roasted peppers and goat cheese

Cut the baguette on the diagonal into slices 2 cm thick.

Pat the jarred roasted red peppers dry on paper towels, open each one and cut into thin strips.

Crack six eggs into a large bowl and whisk until combined.

Heat a small fry pan over low heat with a generous tablespoon of extra virgin olive oil; after 2 minutes add the eggs.

Stir slowly, bringing the eggs in from the outer edges to the middle, keeping the heat low, about 5 minutes; take off while still a little runny, as they keep cooking.

Season with fine sea salt and black pepper.

Top each bread slice with a spoonful of scrambled eggs, a little crumbled goat cheese and a couple of pepper strips.

Garnish with freshly chopped chives.