Put lentils in cold water, bring to a boil and cook over low heat until just tender. Pour off excess water.
Sauté shallots in butter until soft, add lentils, raw ham and savoy cabbage, mix and season with vinegar, salt and pepper. Set aside.
For the egg dish, melt butter in a baking dish over a water bath. Add eggs and scramble with a ladle until thick. Add cream and cheese, continue stirring until cheese is slightly melted. Add chives and season.
Heat lentil vegetables and divide evenly among plates. Press a hollow in the middle and arrange the egg dish in it.
Our tip: Fresh chives are much more aromatic than dried ones!