Southwestern Eggs Benedict With Avocado Sauce

• 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

1. Preheat oven to 425u0b0. Place first 10 ingredients in a blender; cover and process until smooth.
2. Place toast on a
3. . Top each with two slices ham and one slice cheese. Bake until cheese is melted, 6-8 minutes.
4. 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.
5. 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.

avocado, water, sour cream, fresh cilantro, ranch salad dressing, lime juice, garlic, salt, pepper, whole wheat bread, deli, cheese, white vinegar, eggs

Taken from www.tasteofhome.com/recipes/southwestern-eggs-benedict-with-avocado-sauce/ (may not work)