Preheat the grill to medium high heat. Cook the spinach in a pot then squeeze out the excess water from the spinach.
Using a blender or food processor, puree the spinach with the eggs, fresh herbs, salt & pepper until smooth.
Grill the slices of ham until they’re golden in colour. 1-2 minutes per side.
Over medium heat, add the butter, followed by the egg mixture, once the butter has melted. Gently stir the eggs constantly using a heatproof rubber scraper or a wooden spoon. Once the eggs have set and cooked to a moist, light & fluffy texture, place onto the cooked ham.
*For a decorative presentation, wrap the ham around a metal pastry cutter or metal measuring cup. Tie the ham in place using butcher’s twine. Place into oven for an additional minute. Then fill with the scrambled green eggs.