Reduce the heat to moderate and simmer for about 20 minutes.

Using a slotted spoon, immediately transfer the eggs to a plate..Meanwhile, in a medium skillet, cook the ham over moderate heat, turning, until hot, about 2 minutes.

In a small bowl, toss the herbs with the lemon juice and season with salt and pepper..Arrange the split buns cut side up on a platter.Top with the ham, eggs and herbs.

Serve open-face..4 shallots, thinly sliced.

1 Fresno chile, seeded and thinly sliced.

Two 15-ounce cans chickpeas, rinsed and drained.loosely packed fresh mint leaves (about 1/2 ounce).

(2 ounces) white rum (such as Ten To One).Make the coconut-mint syrup.

Bring a medium saucepan of water to a boil over high.Add mint leaves; boil until vibrant green, about 30 seconds.