Spicy Southwestern Eggs Benedict with Avocado Sauce

1 medium, ripe avocado, peeled and cubed
½ c. water
½ c. sour cream
¼ c. fresh cilantro leaves
2 T. ranch salad dressing mix
2 T. lime juice
2 T. pickled jalapeno slices
1 T. minced garlic
Salt, black pepper to taste
6 slices whole wheat bread, toasted
12 slices deli ham
6 slices Monterey Jack cheese
2 t. white vinegar
6 large eggs

1. Preheat oven 425.
2. Place the first 8 ingredients in a food processor, along with salt and pepper. Cover and process until smooth.
3. Place toast on baking sheet.
4. Top each piece with 2 slices of ham and one slice cheese.
5. Bake 6-8 minutes or until cheese is melted.
6. Place 2-3” water in large saucepan or skillet with high sides, add vinegar.
7. Bring to boil, adjust heat to achieve a gentle simmer.
8. Break cold eggs, one at a time, into a small bowl.
9. Holding bowl close to water, slip egg into pan, one at a time.
10. Cook, uncovered for 3-5 minutes or until whites are set and yolks begin to thicken but not hard.
11. Using slotted spoon, lift eggs out of water.
12. Serve immediately the egg over the toast with ham and cheese and top with some of the avocado mixture.