Eggs Benedict with a Spicy Twist Recipe | DFM

Eggs Benedict with a Twist


10 min.


3 min.

Serving Size

4 servings

Great Tastes 2017-2018


  • 2 tsp (10 mL) butter
  • 4 tsp (20 mL) all-purpose flour
  • 1 1/4 cups (310 mL) milk
  • 1/4 cup (60 mL) Canadian Parmesan cheese
  • 1/2 tsp (2 mL) mustard powder
  • 1/4 tsp (1 mL) hot sauce
  • 1/4 tsp (1 mL) salt
  • 8 rye bread slices
  • 8 eggs
  • 8 thin slices of black forest ham or back bacon
  • 8tomato slices
  • 1-2 avocados, peeled and thinly sliced
  • chives (optional)


1. Melt butter in a small saucepan. Whisk in flour. Gradually whisk in milk. Stir continuously, and bring to a boil. Reduce heat and simmer gently for 1 min. Whisk in Parmesan, mustard powder, hot sauce and salt. Remove from heat; the sauce will thicken slightly while preparing the remaining ingredients.
2. Toast bread. Poach eggs in simmering water for about 3 min.
3. Place one slice of ham on each slice of bread, followed by a slice of tomato, avocado slices then egg. Drizzle with sauce then sprinkle with chives if using.


Recipe adapted from Dairy Farmers of Canada,