Cheese, Vegetable and Egg Tartines

Ingredient preparation:
Preheat the oven to 200°C (400°F).
Cook the peas in boiling water for 3 minutes, then drain.
In a large bowl, beat the eggs with the crème fraîche, salt and pepper.

Preparation of the filling:
In a frying pan, sauté the diced carrot and pepper with a little olive oil until tender. Add the peas and mix.
Pour the beaten eggs into the pan and mix gently until the eggs are cooked but still slightly runny. Remove from the heat.

Assembling the toasts:
Arrange the slices of bread on a baking sheet.
Spread the egg and vegetable mixture on each slice of bread.
Sprinkle generously with grated cheese on top.

Cooking:
Place the baking sheet in the oven and cook for about 10 minutes or until the cheese is melted and golden.

Serving:
Remove the toasts from the oven and sprinkle with herbes de Provence or parsley for garnish.
Serve warm, directly on the baking sheet or by transferring them to a plate.

Cooking tips:
Crispy bread: For extra crispy bread slices, lightly toast them in the oven before adding the topping.
Vary the vegetables: You can use any vegetable you have on hand, such as mushrooms, tomatoes or corn. Feel free to customize according to your tastes and what you have in the fridge!

Enjoy your meal!