Slice the tomato into 1/4 inch thick slices. Place them on a paper towel, sprinkle with salt and let drain for 30 minutes.
Preheat oven to 450 degrees and bring some water to boil in the microwave in a microwave safe dish. A 2-cup pyrex measuring cup works well here.
Melt 1 tablespoon of the butter in a skillet and saute the ahm until the slices are lightly browned. Place the ham in the bottom of two oven proof dishes. Oval ramekins work well here, 8 x 6 x 2 inches.
Pat the tomato slices dry and arrange them over the ham. Sprinkle each with Parmesan cheese.
Scatter the chopped avocado evenly over the cheese and dot with the sour cream.
Break two eggs into each ramekin. Sprinkle with pepper and dot with remaining 1 tablespoon butter.
Place the ramekin in a shallow roasting pan and pour boiling water into the pan to reach three fourths of the way up the sides of the ramekins.
Bake until eggs whites are firm and the yolks are set. About 10 - 12 minutes.
Sprinkle with chopped cilantro and serve.
This recipe is adapted from the New Basics Cookbook.