Preheat oven to 350° F. Lightly brush the rye bread with camelina oi on both sides. Place your slice swiss on 1 slice of bread and place in the over, open-faced, to toast the bread and melt the cheese (5-10min).
In a bowl, mush together the avocado, oil, mayo, Dijon to the a smooth consistency. On the stove, heat the camelina oil in a shallow pan and crack your egg. Place the thin slice of ham into the pan as well to sear and warm. To baste, let the white cook about 3 quarters through on high heat, then add 1 tbsp of water and cover the pat with a lid. Let steam for less than 1 minute to ensure the yolk stays soft.
Assembly: Spread you avocado mayo onto the toast, place romaine lettuce, tomatoes, fried ham and then your egg. Season with Salt and pepper, place the other slice of toast ontop and squish down .
