Cut the baby leeks or asparagus into 3-4cm pieces. Briefly beat the eggs and season. Toast the bread and drizzle with a little olive oil.
Meanwhile melt the butter in a thick bottomed frying pan add the butter and just let the eggs cook a little, stirring occasionally to break them up so you end up with something between a soft omelette and scrambled eggs. When the eggs are done stir in the leeks and chives and spoon over the bread.