First and most importantly: this is my favorite breakfast, hands down. I’ve said before how I have a complicated relationship with eggs and I even used to think I didn’t like them. I know now that this is just not true. I just don’t like a lot of just eggs. Like omelets. I can only stand 1 or 2 bites. There are some really delicious ones out there, but it’s just too much egg. That is why this is the perfect egg for me; there are lots of other things involved: English muffins, Canadian bacon and cheese sauce to be precise.
That brings me to the next big thing: why Almost eggs benedict? Well, it’s close, but this is technically not Eggs Benedict. That breakfast involves poached eggs and hollandaise sauce. I have actually never had a real Eggs Benedict. Only this version. This is the way it was introduced to me, and it is the way I love. If I ever go to a restaurant that makes it really well, I will try the real stuff. But my attempts at both poached eggs and hollandaise sauce did not turn into anything very appetizing.
And lastly, for the name. That is the most recent addition. Every time I’ve made this breakfast since being introduced to the best Sherlock Holmes ever (sorry to those other guys), my mind does an automatic Eggs Benedict…Cumberbatch. So, when I was thinking of what to call the post for this magnificent dish, it just seemed natural. In so many ways.
I hope you enjoy it as much as our family does. Or as much as watching Sherlock Holmes solve a case.
- 4 english muffins, split
- 8 slices Canadian bacon
- 8 eggs
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 teaspoon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup milk
- 1/2 cup shredded cheddar cheese
- Toast the english muffins and set on plates, set aside.
- Make the cheese sauce by melting the butter in a small saucepan, then adding flour, mustard, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, and heat to boiling, whisking constantly to combine well. Boil and stir 1 minute, then add the cheese and stir until melted.
- To make the eggs: heat a large skillet to medium and spray with cooking spray. Crack 3-4 eggs in skillet at a time (depending on the size of your skillet). Pour 1/3 cup water into the skillet and cover. Cook for about 2-3 minutes, until the middles are just starting to cook but still have some runniness (or a bit longer if you don't like them runny). Continue cooking until all the eggs are done.
- In a separate skillet heated to medium, place the Canadian bacon in batches and cook until lightly brown on both sides.
- To assemble: place a slice of bacon on each half of english muffin then top with an egg and a spoonful of cheese sauce. Enjoy!