Dear Eggs-Benedict Cumberbatch

Although not yet an official member, I love dressing up every year for the Academy awards; whether it be black-tie, PJ’s, or casual Sunday. On seeing a few shots of the great Benedict Cumberbatch in the audience as a nominee, I stumbled upon this picture.

Now, don’t get me wrong: Travolta’s got the crazy eyes, no doubt. But for Cumberbatch…doesn’t he deserve some credit, some recognition for this great Brit thesp?

I suppose that I felt that I could relate, and mulling it over I came up with a recipe, albeit a screwy one, that best summarizes him: the Eggs-Benedict Cumberbatch, of my own creation. Through a step-by-step take, I’ll show you just how it’s done!


For the Hollandaise                                                      For the Blueberry Compote                                                     For the rest
– 2 sticks of unsalted butter                                         – 1 cup blueberries                                                                      – English muffins
– 2 egg yolks                                                                    – 1 1/2 cups of maple syrup                                                       – eggs; per person
– 1 tsp. of malt vinegar                                                  – 1/4 tsp. mint leaves, finely chopped                                     – handful of arugula
– pinch of salt and pepper                                                                                                                                                    – slice of goat’s cheese; per person

1. Jump on that blueberry compote!
     – If using fresh mint, finely chop with a knife on a cutting board. You will not need much; about a quarter teaspoon!

     – Place berries, mint, and syrup in a saucepan, bringing heat to a medium temperature. Once the mixture begins to boil, let simmer for about 15 minutes. Add more berries for a thickened texture.

     – The mixture, over time, should look thickened and glossy, like this:

     – Place in a bowl to rest.

2. Get starting on that Hollandaise!
     – In a small saucepan, slowly melt the butter down at a low temperature. In another saucepan, boil water (about 2/3 full) and bring to a simmer.
     – In a glass (preferably) goal, toss in the egg yolks, vinegar, salt, and pepper. Whisk continually, slowly adding the melted butter.

     – Whisk this mixture constantly until velvet in texture, about 5-10 minutes. Remove from heat as soon as the sauce is done. Hopefully it looks smooth and sexy, like this:

3. Poach that egg!
     – In a new sauce mean, bring another 2/3 full of water to a boil.
     – As soon as the water boils, turn off the heat and crack the egg into the water. The whites will reassemble as the temperature lowers; it’s really quite magical!
     – Remove with a slitted spoon, 3-5 minutes depending on how runny you like your yolk (less time = runnier).

4. Select your biscuit of choice. If I’m going to go big here, it’s gotta be Franz’ Buttermilk Toaster Biscuits! Soft, glutenous white with a sweet tang, perfect!

5. Assembly time!
     – Based upon your own personal choice, slice the bread in two and toast the biscuits. Or, lay halved bread on plate of serving. DO NOT butter; the Hollandaise will be plenty rich!
     – For each Benedict, place a small bunch of arugula at the base, like this:

     – Lay a fresh slice of goat’s cheese (in place of bacon or ham) on top. Do this quickly, as the the cheese can soften quickly!

     – Next up, that beauty, luxurious compote we made! A dollop (a couple of tablespoons) sit on the cheese. The goat’s tang and the blueberries will balance surprisingly nicely!

     – Remember that poached egg? Lay it careful on top of the blueberry bed! Careful – the egg may be silky slick!

          – Think I forgot that Hollandaise? Get real! Spoon 3-4 small ladles over the top of your Benedict, dressing well without overpowering anything. With any luck, it should look like this:

6. My favorite step: bon appetit!

From here, you may be wondering exactly why I made this ‘creative’ choices for my Benedict tribute. Fear not, it’s all been anticipated. Here’s what makes this Benedict specifically a Cumberbatch:

– In regard to the Hollandaise, I am no expert, and wanted to do as little as possible to mess with a perfectly fine recipe. The only minor change was using malt vinegar, adding a slight hint of saltiness that hopefully will harken to the cuisine of the British aisles.
– With breakfast or brunch, I think meat/protein and fruit makes a divine pair! Applewood-smoked bacon, pineapple-glazed ham, the work! I went with a sticky blueberry compote to emphasize those steel blues Cumberbatch bats at his fans. The mint only compliments with a certain refreshing coolness.
– The goat’s cheese, I will admit, is the wild card here. Instead of a breakfast meat, I opted for this zippy cheese because I just don’t think there’s quite another like Cumberbatch; dapper and unexpected, talented and with vast range.

Frankly, I thought I was in heaven, despite the curious rift of salty and sweet. But what an experience, to make and to eat! Breakfast? Brunch? Dessert maybe? Who cares?!

What do you all think? Have I capture Sherlock’s essence in food, or is the goat cheese just too out there? Comment below, and if you do end up making this dish, share you pictures with us on Facebook, Instagram, and Twitter!


The two great loves of my life are the movies and food; you can't take those away from me. Growing up in Oregon, where the hammering rain can't help but lead you inside great restaurants and venues, I've picked up a fine appreciation for these pieces of beauty and art, and how to give and get those along life's way. Through a life of pictures and dishes, my only wish is to be able to share with any and all my insights, misadventures, and fortunes.