The kind of breakfast where you want to put your face in the plate!
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
1 1/2teaspoonsolive oil
1/4 cupdiced onion
1tablespoondistilled white vinegar
1/4 cupdiced tomato
cilantrofor garnish, optional
Halve the jalapeño. Finely dice one half of the jalapeño. Cut the other half into thin slices for garnish.
In a small skillet, heat the olive oil over medium high heat. Add the onion and diced jalapeños and saute for 2-3 minutes until softened. Add the ham and cook for an additional 2 minutes until the ham is heated and fragrant. Set aside.
Fill a small saucepan 3/4 full with water. Add vinegar and bring to a simmer where there are small bubbles along the edge, but the water isn't boiling. Crack one egg into a small bowl and gently lower it into the water. Do the same with the remaining egg. Poach the eggs for 3 1/2 minutes.
While the eggs are poaching, slice the avocado in half and remove the pit. Heat the avocado for 30-40 seconds in a microwave to warm it through. Transfer the avocado to serving plates.
Remove with a slotted spoon or spider. and pat dry on paper towels. Transfer the poached eggs carefully to the avocado halves. Top with spoonfuls of the ham mixture. Sprinkle with diced tomato, queso fresco, jalapeño slices and cilantro. Serve.