In a bowl, scramble the eggs thoroughly with a whisk or fork. Bring a pan to medium heat and add the butter. Once melted, pour in the eggs and slowly stir until curds begin to form. Add milk and continue stirring until they’re slightly set but still fluffy. Season with salt/pepper and set aside.

Now saute the onion until golden and set aside. Saute the spinach until just wilted and set aside. Meanwhile, brush some olive oil on the cut-sides and toast the baguette until golden. Lather one side with truff hot sauce, then add slices of ham, then eggs, then spinach and onion, and then the top of the baguette. Serve warm.