1.
Hot buttered toast, sliced leg ham off the bone, and basil leaves, to serve Using a fork, lightly beat the eggs and cream with some salt and pepper, then stir in pesto to combine.
2.
Melt the butter in a non-stick frypan over medium heat. Add the egg mixture and cook, stirring, for 3-4 minutes until the egg is scrambled into soft folds. Serve on toast with ham and garnish with basil leaves.