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.