Preheat the griddle to medium.
Whisk together the eggs, milk or cream, the cheese, the nutmeg and salt and pepper, to taste, in a shallow dish.
In a medium bowl add the pork, sage, onion, garlic, fennel, cloves, lots of black pepper and salt, to taste, and mix to combine. Divide the mixture into 4 pieces and form each piece into 2 small patties, about 2 1/2-inches wide. Heat the extra-virgin olive oil in large skillet over medium heat. Add the patties and cook 3 to 4 minutes on each side. Turn off the heat and keep warm in the pan.
Wipe the hot griddle with butter nested in a paper towel. Soak the bread, a few slices at a time, in the milk mixture, shaking off the excess. Add the bread to the griddle and cook until toasted, crispy and golden, about 3 minutes on each side. Cook in batches, if necessary.
While the bread toasts, combine the strawberries, basil and sugar in a medium bowl.
Halve the toast from corner to corner. Serve the toast on individual plates layered with sausage patties, a liberal drizzle of honey and the berries with basil.
Recipe courtesy of Rachael Ray