Eggs Benedict with a Twist
Prep Time
10 minutes
Cook Time
3 minutes
Nutritional Info
Calories363 kcal
Protein21 g
Fat23 g
Carbohydrate20 g
Fibre4.4 g
Sodium803 mg
Calcium264 mg
Source: Dairy Farmers of Canada 2017 Milk Calendar


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
4small slices olive, cheese or crusty Italian bread
4thin slices Black Forest ham
4slices tomato
1avocado, 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.