Ingredients
| 2 tsp | (10 mL) | butter |
| 4 tsp | (20 mL) | all-purpose flour |
| 1 cup | (250 mL) | milk |
| 1/2 cup | (125 mL) | finely grated Parmesan |
| 1/2 tsp | (2 mL) | mustard powder |
| 1/4 tsp | (1 mL) | each, hot sauce and salt |
| 4 small slices | olive, cheese, or crusty Italian bread | |
| 4 | eggs | |
| 4 thin slices | Black Forest ham | |
| 4 slices | tomato | |
| 1 | avocado, peeled and thinly sliced | |
| chives for garnish |
Directions
- Melt butter in a small saucepan. Whisk in flour. Gradually whisk in milk. Stirring continuously, bring to a boil.
- Reduce heat and simmer gently for one minute.
- Whisk in Parmesan, mustard powder, hot sauce and salt. Remove from heat; sauce will thicken slightly while preparing remaining ingredients.
- Toast bread.
- Poach eggs in simmer water about 3 min. Cooking tip: Add about 1 tbsp (15 mL) white vinegar to eggs’ poaching water; this helps eggs to hold their shape. Gently pat eggs dry with paper towel after cooking to prevent break from becoming soggy.
- Fold ham to fit on each slide of bread, followed by a slice of tomato, avocado slices then eggs. Drizzle with sauce then sprinkle with chives if using.