Spread the softened cream cheese evenly over the warm toast and sprinkle chopped chives on top

Heat a small skillet over medium heat and add half of the olive oil until it shimmers lightly

Place the ham slice in the pan and cook briefly until warmed through and slightly browned at the edges

Remove the ham and set aside, keeping it warm

Crack the egg into a small bowl, add black pepper, and whisk until smooth and slightly frothy

Add the remaining olive oil to the skillet and pour in the egg mixture

Gently stir the egg as it cooks, forming soft, tender curds that remain slightly creamy and moist

Layer the warm ham over the prepared toast, followed by the tomato slices

Spoon the soft scrambled egg on top, allowing it to settle naturally over the layers

In a small bowl, mix lemon juice and Dijon mustard until smooth and tangy

Toss the sprouts in the dressing until lightly coated and glistening

Finish the sandwich by piling the dressed sprouts on top for a fresh, crisp finish