Three Lily Farm Blog

Forest and Farm to Table

Ham and Egg Scramble

Ham and Eggs

For those of you who celebrated, I hope you had an enjoyable Easter yesterday. We drove down to York to spend time with Camille's family. It was a beautiful day in southern Maine and I was particularly happy to spend time outdoors and even sneak in a seaweed harvest at the beach.  My mother-in-law cooked up a delicious smoked pork shoulder, not quite a ham, but close enough. ;) I'm pretty sure I could eat ham every day, as it is just so darn flavorful. Of course, there were plenty of leftovers, so this morning I whipped up a simple breakfast for the family. Pastured eggs and ham is simple way to use any excess meat from the holiday dinner and spiced up with my Mexican Seasoning. Here's the recipe for you to enjoy!


  • 1/2 cup diced leftover Ham
  • 3 pastured Eggs
  • 1/4 cup raw Cream
  • 1 tsp Frank's Finest Mexican Spice Blend
  • pinch of Sea Salt
  • 1 Green Onion, sliced thin


  1. Heat a seasoned cast iron pan over medium heat. Melt some lard, coconut oil or ghee.
  2. While the pan is heating, whisk the eggs with cream, seasonings, and salt.
  3. Add the ham to the warm pan and cook for about a minute or two, just until heated thru.
  4. Add the egg mixture, and while using a wooden spoon, stir the eggs just until cooked thru.
  5. Garnish with a touch of grated cheese if desired and serve immediately.