Fill a small shallow saucepan with about 2" of water, and heat to almost boiling, and then add 1 or 2 tsp. vinegar (vinegar will help the egg whites congeal). Crack one of the eggs into a small cup, then place the cup near the edge of the hot water and gently pour into water; repeat with the other egg.

You can use a spoon to hep push the whites closer to the yolks - it helps hold them together. Turn off the heat, cover the pan, and let sit for 4 minutes until egg whites are cooked.

On a plate, layer the prosciutto, avocado, tomatoes, and then the eggs. Garnish with Parmesan, and adjust the salt and pepper seasoning to your liking.