Whenever we go out for breakfast, if I see Eggs Benedict on the menu, I’ll order that before anything else. I love traditional Eggs Benedict with that delicious Hollandaise sauce, but I also like the different varieties you can find in restaurants, such as country style with sausage gravy and Irish style that uses corned beef – yum!

When I was growing up, my mom didn’t make the usual Hollandaise sauce for her Eggs Benedict but made an easy cheese sauce instead. When I make this breakfast dish at home, I still use Mom’s recipe, and my sons enjoy it as much as I do. It’s easy to do, and you can vary the heat in the cheese sauce by adjusting the amount of mustard and horseradish, if using.

Eggs Benedict – My Version

Ingredients per serving:

1 English muffin, split in half
Butter
2 eggs
2 slices Canadian bacon
Cheese sauce

Cheese Sauce:
1 can cheese soup
1/2 can milk
1/4 to 1/2 teaspoon ground mustard powder (adjust to taste)
1/4 teaspoon prepared horseradish (optional)

In a small saucepan, combine the cheese soup and the milk. Heat over low to medium-low heat, and stir until you achieve a smooth consistency. Add the ground mustard and horseradish, if using, and combine well. Keep the sauce warm while you prepare the other ingredients.

Split and toast the English muffin to your desired doneness. It takes two cycles through my toaster to get them brown enough. Butter each muffin after toasting.

In a small skillet, brown the Canadian bacon slices until warmed through.

Poach eggs to desired doneness. I like a runny egg yolk in my Benedict, so I poach mine for about 5 to 6 minutes.

To assemble, on a dinner plate, place one Canadian bacon slice on each muffin half. Top each with a poached egg, and spoon cheese sauce over top of each egg.

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