Ingredients
1 medium ripe avocado, peeled and cubed1/2 cup water1/2 cup reduced-fat sour cream1/4 cup fresh cilantro leaves2 tablespoons ranch salad dressing mix2 tablespoons lime juice2 tablespoons pickled jalapeno slices1 garlic clove, chopped1/4 teaspoon salt1/8 teaspoon pepper6 slices whole wheat bread, toasted12 slices deli ham6 slices Monterey Jack cheese2 teaspoons white vinegar6 large eggs
Preparation
Preheat oven to 425°. Place first 10 ingredients in a blender; cover and process until smooth.
Place toast on a baking sheet. Top each with 2 slices ham and 1 slice cheese. Bake until cheese is melted, 6-8 minutes.
Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into pan.
Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve immediately with ham and cheese toasts and avocado mixture.
