Eggs Benedict is one of my favourite brunch foods yet I hesitate to make it. The stress of making hollandaise sauce that will not break added to the stress of making perfectly poached eggs intimidates me.

This recipe for Eggs Benedict with a Twist solves the problem of the hollandaise sauce by using an easy cheese sauce made with Canadian Parmesan Cheese.  However, the eggs still need to be poached so take a minute to watch the video and see how easy it is. For me it seems the key to success is to have the water barely simmering and gently stir while the egg is cooking. If this still seems like too much, an easy hack is to use a microwave egg poacher.

Adding sliced tomatoes and avocado gives the dish a light, fresh taste and adds important nutrients. These include vitamin A from the tomatoes, and fibre and healthy fats from the nutrient-dense avocado.

Enjoy this elegant dish at brunch over the holiday season (or anytime)!

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Eggs Benedict with a Twist
Prep Time
10 minutes
Cook Time
3 minutes


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 eggs
4 thin slices Black Forest ham
4 slices tomato
1 avocado, peeled and thinly sliced
chives for garnish (optional)


  1. 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.
  2. Toast bread.
  3. 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.


Read more by: Lee
Lee is a registered dietitian and nutrition educator at Dairy Farmers of Canada, who lives in St Albert with her teen-aged son; gregarious lovebirds; two dogs, Remi and Farley; and a gecko name Tookey. She is a fitness buff who can be seen running or walking on the neighborhood trails. Lee loves good food and is a fan of quick, easy recipes that make her look like a gourmet cook.

Alberta Milk, as a member of Dairy Farmers of Canada (DFC), supports, collaborates and relies on the four Alberta-based DFC registered dietitians to deliver and develop nutrition resources, programs and communications to promote health and wellness. As registered dietitians we are credible, balanced and science-based. We belong to the College of Dietitians of Alberta and follow their Standards of Practice and Code of Ethics. Our job is to translate the complex science of nutrition into practical advice for the general population. It is our view that milk and milk products are an important part of a healthy, balanced diet based on the four food groups, which is supported by health organizations such as Health Canada and Dietitians of Canada.

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College of Dietitians of Alberta
Dietitians of Canada