Blanch the basil leaves in boiling water for a couple of seconds and then refresh them in iced water. Drain the water and pat the leaves dry with a paper towel.
Process leaves with olive oil and garlic. Pass the mixture through a fine sieve or chinos lined with a cloth or oil filter, and then let it filter without pressing.
For the Salsa Verde
Finely mortar the garlic, capers, gherkins, anchovies and herbs.
Add the mustard and lemon juice and slowly stir in the olive oil until you achieve the right consistency.
Balance the flavours with freshly ground black pepper, a bit of salt and a grated egg.
For the Scrambled Eggs
Crack the eggs into a cold, heavy-based pan, add half the butter and place onto the stove over a generous heat.
Using a spatula, stir the eggs fast to combine the yolks with the whites.
When mixture begins to set add the remaining butter. The eggs will take about 3 minutes to scramble. Note that they should still be soft. Tip: Don’t let the eggs get too hot in the pan – keep moving the pan off and back on the heat to ensure they don’t become hard.
Toast the bread.
Add the crème fraîche to the scrambled egg mixture and season with salt and pepper, then add the chives.
Put the toast on warm plates, pile the softly scrambled eggs on top and serve with ham, basil oil and salsa verde.
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