Toast, for serving
Make the green sauce: Place the spinach, parsley, basil, and Parmesan in the bowl of a food processor fitted with the blade attachment. Pulse until finely chopped, 10 to 12 (1-second) pulses. With the processor running, drizzle in the oil until the herbs are very finely chopped and the oil is green, about 1 minute.
Fold the green sauce into the eggs: Place the eggs and a pinch of salt in a medium bowl and whisk to combine and break up the eggs. Fold in 1/4 cup of the spinach sauce. (The remaining sauce can be saved for future use.)
Cook the eggs: Melt the butter in a medium skillet over low heat. Add the eggs and cook low and slow, stirring occasionally with a rubber spatula, until the eggs form tender, large curds of eggs, but the eggs are still quite moist, 10 to 12 minutes.
Warm the ham: While the eggs cook, place the ham in a medium skillet over medium-high heat and heat until warmed through, about 5 minutes.
Serve: Serve the warmed eggs on toast with the ham on the side. Top the eggs with more parsley if desired.
Courtesy of: thekitchn.com
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