1. In a medium sized non-stick pan on medium-low heat, add the butter and shallots to cook until shallots are soft, approx. 3 minutes.
2. Add diced ham to pan and cook until it has warmed through.
3. Stir in the eggs and continue to cook, pulling the cooked egg into the center of the pan allowing the uncooked egg to hit the pan. Continue stirring until the eggs are light and fluffy and evenly cooked, approx. 5 minutes.
4. Stir in cream.

To Assemble:

1. Divide the guacamole between the English muffins and gently spread it out to the edges with the back of a spoon.
2. Add a large spoonful of the egg mixture to each English muffin and top with cheese, salsa and scallion.
3. Serve immediately.