How to Make It
Make the Pesto. Combine the first three ingredients in a food processor and pulse until finely chopped. With the food processor running, slowly stream in oil until pesto comes together (you may not need to use exactly ½ cup). Pulse in the grated parmesan cheese until just combined. Reserve three tablespoons pesto and refrigerate the remaining amount in an air-tight container for a week.
Brown the ham. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chopped ham and sauté until golden brown. Remove from pan and reserve.
Scramble the eggs. Heat remaining 1 tablespoon of oil in the same skillet over medium heat. Meanwhile, whisk together eggs and 3 tablespoons reserved pesto in a small bowl. Pour eggs into the pan and shake the pan while stirring the eggs. Cook for 1 minute, stir in reserved ham. Continue cooking for 2 minutes longer, if you’re not a fan of soft scrambled eggs.
Put it all together. Remove the pan from the heat and stir in flat leaf parsley. Pile the eggs on a crispy piece of toast and eat up.