The consistency was definitely not like that of butter. I have tried butter plain and it wasn't like this, and the clotted cream I had was freshly opened and at room temp so it should've been less waxy I feel.
I used it on a bagel with some apricot preserves and also dipped a couple strawberries in it. The jar was so small though that it is all gone from just those two things. It was about as big around as a quarter and about that tall as well. Very very small.
I've yet to find decent clotted cream outside of the UK. The blue-label "English devon double" or even the so-called "clotted cream" (usu green label) you can buy in jars in the US is nothing like the real thing. Not even close.
I suspect that the stuff that I sourced wasn't great quality, although the ingredients list was about as short as it gets. I may take Bill's advice and try to make my own. I think I have probably tried it before without knowing it. My bottle of cream has collected a solid like paste at the top before and I tried it on its own to see if it was spoiled or if that was just the fat collecting. I just shook the bottle after trying it and it reintegrated into the cream.
I will say that the stuff that collected around the top was amazing. Smooth with a great texture and fresh milky flavor.
I've never had eggs benedict though. That may be something I need to cook up for supper one night. Never made english muffins either though, so it would be all new to me.