Heat a cast iron skillet and grill the sliced eggplant, tomatoes and spring onions, cut instead into four wedges.
Mix the basil pesto with the olive oil and drizzle over the grilled vegetables.
Heat some olive oil in a pan to fry the eggs. Add the slices of scamorza at the end to let hem melt slightly.
Now you're ready to garnish each crêpe with a fried egg, a slice of roasted ham and the grilled vegetables. Have fun!