|2 tsp||(10 ml)||butter|
|4 tsp||(20 ml)||all-purpose flour|
|1 cup||(250 ml )||milk|
|1/2 cup||(125 ml)||finely grated Canadian Parmesan|
|1/2 tsp||(2 ml)||mustard powder|
|1/4 tsp||(1 ml)||hot sauce|
|1/4 tsp||(1 ml)||salt|
|4||small slices olive, cheese or crusty Italian bread|
|4||thin slices Black Forest ham|
|1||avocado, peeled and thinly sliced|
|chives for garnish (optional)|
- Melt butter in a small sauce pan. Whisk in flour. Gradually whisk in milk. Stirring continuously, bring to a boil. Reduce heat and simmer gently 1 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 simmering water about 3 minutes. Fold in half to fit on each slice of bread, followed by a slice of tomato, avocado slices, then egg. Drizzle with sauce then sprinkle with chives, if using.