Dairy Farmers of Canada

Eggs Benedict with a Twist

This recipe is taken from the 2017 Milk Calendar. The perfect brunch dish, this take on eggs Benedict includes the fresh and creamy taste of avocado. Simply serve with a salad.

  • Prep: 10 min
  • Cooking: 3 min
Yields 4 Servings
eggs benedict with a twist


  • 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)
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Melt butter in a small saucepan. Whisk in flour. Gradually whisk in milk. Stirring continuously, 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 simmering water about 3 min. Fold ham 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.


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 bread from becoming soggy.

For a milder sauce, use Canadian Cheddar.

Try fried eggs instead of poached and prosciutto instead of ham.

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Nutritional information

Per serving
Energy: 363 Calories
Protein: 21 g
Carbohydrate: 20 g
Fat: 23 g
Fibre: 4.4 g
Sodium: 803 mg

Top 5 Nutrients

(% DV*)
Calcium: 24 % / 264 mg
Folate: 52 %
Riboflavin: 36 %
Selenium: 59 %
Vitamin B12: 66 %