Start by making your pesto. Blanche your kale in boiling water for 2-3 minutes and then add in your sage leaves for 30 seconds. Drain in a sieve and then add to a food blender with your olive oil, garlic and lemon juice. Blitz until very smooth.
Heat a skillet or frying pan with a drizzle of oil and add in your ham and greens. Cook for 4-5 minutes until the greens are wilted and the ham is warm.
Fry your eggs in olive oil and top with finely chopped sage leaves before the whites set. Serve with a generous of kale pesto and shavings of Parmesan.