Avocado Toast with local Ham, Sunny Side-up Eggs and Arugula

I am one of majority Filipinos who rejected Avocado in savory dish. People who eat it in salads or dip were psychopaths, I thought haha. I always wanted it to be sweet, creamy and ice blended. It’s not even my favorite, don't have any cravings at all. I probably eat it once a year when its season. Imagining eating it in a savory dish makes me feel sick.

Not until today when I tried making chunky and creamy avocado with local ham that has been on the fridge for more than 1 month, sunny side-up eggs and fresh arugula on top of toasted sourdough batard bread. Honestly, I just want to make it because it’s photogenic plus I’d like to give a chance and to appreciate it in a salty, fatty brunch today. Heck, I promise myself to be open minded when it comes to food and so I have to, YOLO!

Little did I know that it will be on the list of my favorites. I really liked it! Just dash of pepper and salt, God, it was so goddamn delicious! Nice and healthy substitute for mayo or any dressing if you are on a diet. It was bursting with color and flavor too! 

It was luscious, today’s brunch experience was so rad!

Rich in polyunsaturated fats, Avocado needs more protein to balance the taste. You may add salmon, beans, chicken, eggs, or bacon. Arugula leaves were the bomb, don't miss 'em!


2 slices of sourdough batard bread
1 small ripe avocado, cut in half and sliced
3 slices ham or any protein
2 eggs
Salt and pepper to taste
Chili flakes (optional)
Sesame seeds


Spread butter on top of bread and toast in oven for 5 minutes
While toasting, fry eggs in a non-stick pan
Fry ham afterwards.
Assemble in a plate: Bread, Ham, Avocado and sprinkle with salt, pepper, sesame seeds and chili flakes. Eggs and arugula by the side
Serve and enjoy. Happy Eating!