Cut the Camembert into slices about 5 mm thick.
Cut the grain baguette diagonally into thumb-thick slices. Toast the baguette slices under the preheated grill function in the oven or in a grill pan on both sides and rub thinly with the garlic clove.
Divide Camembert and melt on warm baguette slices.
Beat eggs in a container and scramble. In a heated frying pan, cream the butter, spread the eggs in it, remove pan from heat and stir slowly. Season egg mixture with salt and pepper.
Top the baguette slices with the egg mixture and Kaiserspeck bacon and serve garnished with chives.
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