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Ingredients
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Crostini base
Spinach & cheese topping
Eggs & finishing
Method
Crostini base
Slice and toast bread
Preheat the oven to 400°F (200°C). Slice the baguette on a slight diagonal into 12–14 slices about 1/2 inch thick. Arrange slices in a single layer on a baking sheet. Brush both sides lightly with 3 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toast in the oven 8–10 minutes, flipping once halfway, until golden and crisp. Remove and let cool slightly.
Spinach & cheese topping
Sauté the spinach
While the bread toasts, heat 1 tablespoon unsalted butter in a large skillet over medium heat. Add the minced garlic and sauté 30 seconds until fragrant (do not brown). Add 4 cups baby spinach in batches if necessary, stirring until wilted, about 2–3 minutes total. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon lemon zest and 1 tablespoon lemon juice. Remove from heat and let cool 2 minutes.
Combine with cheeses
Transfer the wilted spinach to a bowl and roughly chop to make it easy to spread. Fold in 1 cup ricotta and 1/2 cup grated Parmesan until evenly combined. Taste and adjust seasoning (add up to 1/4 teaspoon more salt or a pinch more pepper). Add 1/4 teaspoon red pepper flakes if you want a touch of heat.
Eggs & finishing
Prepare the eggs
Crack 4 large eggs into a bowl, add 2 tablespoons milk or cream, and whisk until just combined and slightly frothy. Heat 1 tablespoon unsalted butter in a nonstick skillet over low–medium-low heat until melted and foamy. Pour in the egg mixture and let it sit undisturbed for 10–15 seconds, then gently stir with a rubber spatula, pushing curds from the edges to the center. Cook slowly, stirring occasionally, until soft, creamy curds form but the eggs are still slightly glossy, about 2–3 minutes total. Remove from heat before they are fully firm — the residual heat will finish them. Season with 1/4 teaspoon coarse sea salt and fold in 2 tablespoons sliced chives.
Assemble crostini
Spread about 1 tablespoon of the spinach-ricotta mixture onto each toasted bread slice. Top each with a spoonful of the warm scrambled eggs (about 1 to 1 1/2 tablespoons per slice). Drizzle each crostini with a small amount of olive oil (about 1/4 teaspoon per piece) or lightly brush the top, and finish with a tiny pinch of red pepper flakes or extra grated Parmesan if desired.