Eggs Matt-Addict

Ham and Cheese Toast:
Preheat oven to 425 degrees F. Place each slice of bread on a cookie sheet, and then top with each slice of ham and cheese. Bake for 8-10 minutes, or until the cheese is melted. While waiting for the toast, start poaching the eggs.
Poaching the Eggs:
Crack each egg into 4 separate small tea cups. Fill a shallow saucepan with the water, bring to a simmer, and add the vinegar, which helps the egg whites to congeal more easily. Working with the eggs one by one, place each cup near the surface of the hot water and gently drop the egg into the water. Turn off the heat, and cover. Let the eggs sit for 4 minutes, until the egg whites are cooked. Lift the eggs out of the pan with a slotted spoon, and set aside on a plate. Note: If you prefer neater looking poached eggs, take mason jar rings or use round cookie cutters and place them in the pan. Drop each egg over each ring and let them settle. Turn off the heat, and cover until the eggs are cooked.
Take the ham and cheese toasts and place on a platter. Top each piece with a poached egg. Sprinkle the eggs with salt and pepper, and then top with the Creamy Avo-Peno Dip. Serve!
Creamy Avo-Peno Dip:
Drain half of juice from jar of jalapenos, and then pour remaining contents in a food processor. Slice the avocado in half, take out the pit, and scoop contents into the food processor. Put remaining ingredients into the food processor and blend until smooth.