Average Rating: 0TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.Ingredients
- 1 medium ripe avocado, peeled and cubed
- 1/2 cup water
- 1/2 cup reduced-fat sour cream
- 1/4 cup fresh cilantro leaves
- 2 tablespoons ranch salad dressing mix
- 2 tablespoons lime juice
- 2 tablespoons pickled jalapeno slices
- 1 garlic clove, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 6 slices whole wheat bread, toasted
- 12 slices deli ham
- 6 slices Monterey Jack cheese
- 2 teaspoons white vinegar
- 6 large eggs
Instructions
- 1. Preheat oven to 425°. Place first 10 ingredients in a blender; cover and process until smooth.
- 2. Place toast on a baking sheet. Top each with 2 slices ham and 1 slice cheese. Bake until cheese is melted, 6-8 minutes.
- 3. 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.
- 4. 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.
Nutrition Facts
1 serving: 345 calories, 19g fat (8g saturated fat), 232mg cholesterol, 1069mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 25g protein.