Eggs Benedict with Easy Orange Hollandaise

Citrus brightens up the quick mock-hollandaise sauce that tops this traditional breakfast of poached eggs and Canadian bacon on English muffins.

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Eggs Benedict with Easy Orange Hollandaise

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Directions

  1. Place muffins and bacon in a single layer on a baking sheet. Bake in a 350 degree F oven 10 to 15 minutes or until muffins are toasted and bacon is hot. Keep warm.
  2. If desired, lightly grease a 2-quart saucepan. Add water to half-fill pan; if desired, stir in bouillon granules. Bring water to boiling. Reduce heat to simmering. Break one egg into a measuring cup. Carefully slide egg into simmering water. Repeat with remaining eggs. Simmer, uncovered, 3 to 5 minutes or to desired doneness. (Or, use an egg poaching pan.)
  3. Meanwhile, in a small saucepan combine dairy sour cream, mayonnaise or salad dressing, finely shredded orange peel, orange juice, and Dijon-style mustard. Cook and stir over low heat just until warm; do not boil.
  4. To serve, top each muffin half with 2 slices of Candian-style bacon and an egg. Spoon sauce over eggs. If desired, serve with orange wedges. Makes 4 servings.
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Nutrition Facts (Eggs Benedict with Easy Orange Hollandaise)

  • Per serving:
  • 364 kcal ,
  • 24 g fat
  • (6 g sat. fat ,
  • 256 mg chol. ,
  • 1103 mg sodium ,
  • 16 g carb. ,
  • 21 g pro.
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