Prepare flavored mayonnaise: Blend mayonnaise, parsley and cumin. Refrigerate until needed.
Heat a large nonstick pan over medium-high heat. Cook bacon until crisp; reserve and keep warm.
In a large bowl, beat the eggs with a fork until well blended, then add the grated butter, mixing until well combined. The butter will emulsify into the eggs and keep them fluffy and tender, even when cooked through.
Heat a nonstick skillet over medium-low heat. Spray with nonstick spray. Pour the egg and butter mixture into the pan. Using a heat-proof rubber spatula to scramble the egg mixture until firm throughout with no visible egg liquid remaining, and large curds have formed. Season to taste with salt and pepper.
Assemble each sandwich: Spread each of 2 slices of toasted bread with 1 heaping tablespoon of mayonnaise mixture. Top one slice with 1 ounce ham, 1 slice cheese, 1/6 of the scrambled egg, 2 slices bacon, 2 slices tomato and 1 lettuce leaf. Top with remaining bread slice. Serve immediately.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
Yield: 6 sandwiches