Southwestern Eggs Benedict with Avocado Sauce

Name: Southwestern Eggs Benedict with Avocado Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings.
Cuisine: Mexican Breakfast, Mexican Recipes
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

I frequently make this spicy spin-off of classic eggs Benedict for my husband, who loves breakfast. I like the heat from the jalapenos and also that the avocado sauce is a healthier substitute for the usual Hollandaise sauce. —Kara Scow, McKinney, Texas

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

Directions

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 two slices ham and one 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, one 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.