Crack the eggs in a jug, add a pinch of salt and pepper, and beat them together with a fork.
Heat a pan over medium heat, add oil and eggs, and stir slowly with a wooden spatula until the eggs are soft and almost a little undercooked. Remove from heat. The eggs will continue cooking in the hot pan while you prepare the sandwich.
Cut the baguette into 1 cm thick slices and spread the pâté over.
Divide the scrambled eggs between the slices and top with chopped wild garlic leaves and chilly flakes.
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu