- Melt butter in a small saucepan. Whisk in flour. Gradually whisk in milk. Stirring continously, bring to a boil.
- Reduce heat and simmer gently 1 min.
- 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. 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.
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.