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Monday, May 07 2012

This traditional breakfast of poached eggs and Canadian bacon on English muffins gets a makeover with orange-flavored mock-hollandaise sauce.


Eggs Benedict with Easy Orange Hollandaise
Recipe from 
Servings: Makes 4 servings.
Total Time: 25 mins
       English muffins, split
       slices Canadian-style bacon
        Cooking oil or shortening (optional)
     teaspoons  instant chicken bouillon granules (optional)
      4  eggs
    1/4  cup  dairy sour cream
    1/4  cup  mayonnaise or salad dressing
    1/2  to 1 teaspoon  finely shredded orange peel
     to 2 tablespoons  orange juice
    1/2  teaspoon  Dijon-style mustard
        Orange wedges (optional)
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.
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.)
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.
To serve, top each muffin half with 2 slices of bacon and an egg. Spoon sauce over eggs. If desired, serve with orange wedges. Makes 4 servings.
nutrition information
Calories 364, Total Fat 24 g, Saturated Fat 6 g, Cholesterol 256 mg, Sodium 1103 mg, Carbohydrate 16 g, Protein 21 g. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:54 am   |  Permalink   |  0 Comments  |  Email

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