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1
In a small bowl, combine basil, olive oil and a pinch of salt and pepper.
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2
Stir to combine.
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3
Set aside.
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4
In a medium skillet, melt 2 tablespoons butter over medium heat.
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5
Add sliced leeks, mushrooms and corn.
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6
Cook until tender.
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7
Using a slotted spoon, transfer mixture from skillet to a medium bowl.
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8
Cover to keep warm.
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9
Cook strips of leek until just soft enough to bend.
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10
Set aside.
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11
Season tomato slices with salt and pepper.
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12
Add to skillet, adding more butter if needed.
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13
Cook over medium heat, turning once, until tomatoes just begin to soften.
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14
Remove from heat and set aside.
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15
Break eggs into a large bowl.
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16
Whisk vigorously until smooth.
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17
Season with salt and pepper and stir well to combine.
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18
In a large skillet, melt 3 tablespoons butter over medium low heat.
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19
Add eggs to skillet and cook to desired firmness, stirring frequently.
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20
Sprinkle cheese over eggs and stir to combine.
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21
To serve: Lay slices of ham on clean work surface in a single layer.
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22
Divide scrambled egg mixture between the slices.
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23
Spoon mushroom mixture over eggs.
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24
Drizzle with basil oil and sprinkle with chives.
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25
Roll each slice of ham around the filling and tie with leek strips.
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26
Arrange 2 slices of rustic toast on each plate.
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27
Top with tomatoes then egg bundle.
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28
Serve immediately.
