Easy Eggs Benedict


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


  1. Melt butter in a small saucepan. Whisk in flour. Gradually whisk in milk. Stirring continuously, bring to a boil.
  2. Reduce heat and simmer gently for one minute.
  3. Whisk in Parmesan, mustard powder, hot sauce and salt. Remove from heat; sauce will thicken slightly while preparing remaining ingredients.
  4. Toast bread.
  5. 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.
  6. 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.