Categories: Breakfast
Ingredients
- 6 English muffins
- 1/2 stick softened, salted butter (2 ounces, 4 Tablespoons)
- 12 slices Canadian bacon
- 12 large eggs
- salt and pepper to taste
- 10.5-ounce (net weight) can of Campbell's condensed Cheddar Cheese soup
- Sprinkling of paprika for garnish on cheese sauce
Directions
-
Preheat oven to 350°F. Place your oven rack in the middle position, and position a second rack in the slot above it.
-
Prepare a 12-cup muffin pan by spraying the inside of the cups with Pam, or another nonstick cooking spray, or buttering them.
-
Take out a cookie sheet to use for the English muffins. (It does not need to be prepared by spraying or buttering since the English muffin halves will be placed on it with the cut, buttered side up.)
-
Separate the English muffins into 12 halves. (You can either cut them or pull them apart.)
-
Spread the cut (or torn) side of the English muffins with the softened, salted butter.
-
Place the English muffin halves, buttered side up, on the cookie sheet and place the cookie sheet on the kitchen counter.
-
Place a Canadian bacon slice in the bottom of each muffin cup. Press it down so it covers the bottom and goes a bit up the sides.
-
Crack an egg and tip the contents into one of the muffin cups on top of the Canadian bacon. Try not to break the yolks. Repeat this for all 12 muffin cups.
-
Slip the muffin tin into the preheated oven and set your stove timer for 7 minutes. (The eggs won’t be done, but that’s when you’ll put it in the buttered English muffins.)
-
While your eggs are baking, you will prepare your cheese sauce. This is really super easy, much easier than making a hollandaise sauce.
-
Open the can of Campbell’s condensed Cheddar Cheese soup.
-
Spoon or use a small rubber spatula to remove the soup from the can and place it into a microwave-safe bowl. (do NOT add water)
-
Heat the soup on HIGH in the microwave for 1 minute.
-
Let the bowl stand in the microwave for 1 minute.
-
Taste the cheese sauce. If it’s not hot enough, heat it in 30-second increments with 30-second stand time until it is.
-
Leave the soup in the microwave until you’re ready to take your Cheesy Eggs Benedict out of the oven. Then, if it’s not hot enough, you’ll reheat it while you plate the Canadian bacon and eggs.
-
When your stove timer rings and 7 minutes have passed, pick up your cookie sheet with the buttered English muffins and quickly place it on the rack above the muffin tin. Shut the oven door and set the oven timer for another 7 minutes.
-
Get out 6 breakfast plates and place them on your kitchen counter. Once your Easy Cheesy Eggs Benedict come out of the oven, you’ll want to serve them while they are hot.
-
When your oven timer rings, open the oven door and look at the eggs in the muffin cups. The whites should be cooked. If they aren’t cooked, give them another minute or two in the oven. Most people like the whites of the eggs fully cooked and the yolks still a bit runny.
-
If the English muffins are beginning to get too brown on top, take them out of the oven now and set them on a cold stovetop burner. They will stay warm until the whites of your eggs are cooked.
-
Once the whites of the eggs are cooked to your satisfaction, take the muffin pan out of the oven and set it on a cold stovetop burner or a wire rack.
-
Set 2 English muffin halves, buttered side up, on each breakfast plate.
-
Carry the muffin tin over to the plates with the English muffins on them.
-
With a spoon or kitchen tongs, carefully transfer the contents of each muffin cup of top of each English muffin half.
-
Remove the cheddar cheese sauce from the microwave.
-
Spoon a helping of cheese sauce over each egg.
-
Sprinkle the paprika on top of the cheese sauce for a pretty garnish.