one. Preheat broiler with oven rack 6 inches from warmth. Line 2 rimmed baking sheets with aluminum foil. Unfold tomatillos, onion, garlic, and jalapeño on one ready baking sheet. Broil until eventually blistered and lightly charred, 4 to 5 minutes per facet. Remove from oven and let great for twenty minutes. Minimize warmth to 425°F.
2. Process charred greens, lime juice, and one/4 cup of the cilantro in a food stuff processor until eventually clean. Transfer to a bowl and stir in one/2 teaspoon of the salt. Chill until eventually prepared to use.
3. Cut each individual avocado in 50 % clear away and discard pits. (To preserve avocados degree, slice about one/4 inch from the back of avocado halves so they sit flat.) Enlarge the hole by scooping 1/8 to one/4 inch of flesh from around the hole. (Preserve the scooped avocado flesh for an additional use.) Sprinkle avocados with pepper and remaining one/4 teaspoon salt position on second ready baking sheet.
4. Bake at 425°F until eventually no residual humidity stays in the hole, about eight minutes. Remove from oven. Doing the job with one egg at a time, crack eggs into a bowl and, using the eggshell, scoop one yolk into each individual incredibly hot avocado 50 %. Add plenty of egg whites to fill hole totally. (Discard remaining egg whites.) Address avocados with foil and return to oven. Bake until eventually egg whites are established and yolks are runny, about 5 minutes.
5. Meanwhile, warmth a medium skillet more than medium-substantial warmth and add oil and diced ham prepare dinner until eventually ham is browned and edges are crispy, about 4 minutes. Sprinkle avocado halves with the crispy ham and remaining chopped cilantro. Provide with salsa verde.