Fig Toast with Scrambled Eggs

First, slice the loaf and toast it on a hot pan.

Arrange a generous layer of ricotta on the slices. Add the raw ham, sliced figs, chopped walnuts, honey, and some fresh thyme leaves.

Now focus on the scrambled eggs. Break the eggs into a bowl and add the milk. Add a generous pinch of salt and pepper.

Beat the eggs and milk with a fork or whisk until you get a homogeneous mixture.

Finely chop the fresh chives.

Heat a non-stick pan over medium heat and add a small amount of butter or olive oil to grease the surface.

Pour the beaten eggs into the pan and start stirring gently with a wooden spoon.

Continue to stir the eggs consistently and gently. When they start to set but are still soft, add the chopped chives.

Continue to cook for another minute or two, until the eggs are of the desired consistency. 

Plate next to the toast, finishing with a sprinkle of black pepper and, if desired, additional chives.