20g flat-leaf parsley
4 large eggs
150ml double cream
50ml whole milk
50g Gruyère cheese, grated
6 slices of bread
15g butter, plus extra for buttering the toast
300g turkey ham
Blend the spinach, parsley and basil with 200ml water until very smooth. Pour into a muslin-lined sieve set over a small pan and squeeze gently to get all the green liquid out. Discard the fibre left behind, rinse the muslin and use it to line the sieve again. Bring the pan of green liquid to a simmer for 1 minute until the chlorophyll separates on the surface and the water underneath becomes clear (keep checking for this).
Pour into the muslin-lined sieve to catch the solids but this time keep them and discard the clear liquid. You will be left with a green paste; scrape it into a small bowl, cover with cling film and set aside. Leave the muslin in the sieve and sit it over a bowl.
Crack the eggs into a separate bowl and add the chlorophyll paste, cream, milk and Gruyère. Season with salt and pepper and whisk. When the mixture is smooth there will be flecks, so if you want to maximise the green colour, pass the mixture through the muslin again pushing every last drop through using a ladle in a circular motion, or simply use the mixture as it is.
Melt the 15g of butter in a large frying pan over a low-medium heat. When it starts to sizzle, pour in the egg mixture and stir with a wooden spoon, scraping the cooked egg into the runny mixture from around the edges as it sets.
Continue to stir for 2-3 minutes until it is cooked to your liking.
Toast and butter the bread. Pile the scrambled eggs on the toast and top with the ham.