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Eggs Benedict with Easy Orange Hollandaise
- 2 English muffins, split
- 8 slices Canadian-style bacon
- Cooking oil or shortening (optional)
- Water
- 2 teaspoons instant chicken bouillon granules (optional)
- 4 eggs
- 1/4 cup dairy sour cream
- 1/4 cup mayonnaise or salad dressing
- 1/2 - 1 teaspoon finely shredded orange peel
- 1 - 2 tablespoons orange juice
- 1/2 teaspoon Dijon-style mustard
- Orange wedges (optional)
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.
- Servings Per Recipe 4,
- cal. (kcal) 364,
- Fat, total (g) 24,
- chol. (mg) 256,
- sat. fat (g) 6,
- carb. (g) 16,
- pro. (g) 21,
- sodium (mg) 1103,
- Percent Daily Values are based on a 2,000 calorie diet
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