Eggs Benedict with Easy Orange Hollandaise Recipe

Ingredients
<br>- 2 English muffins, split
<br>- 8 slices Canadian-style bacon
<br>- cooking oil or shortening (optional)
<br>- water
<br>- 2 teaspoons instant chicken bouillon granules (optional)
<br>- 4 eggs
<br>- 1/4 cup dairy sour cream
<br>- 1/4 cup mayonnaise or salad dressing
<br>- 1/2 teaspoon finely shredded orange peel
<br>- 1 1/2 tablespoons orange juice
<br>- 1/2 teaspoon Dijon-style mustard
<br>- orange wedges (optional)
<br><p></p>Directions
<br>step 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.
<br>step 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.)
<br>step 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 bacon  and an egg. Spoon sauce over eggs. If desired, serve with orange wedges.
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Ingredients
- 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 teaspoon finely shredded orange peel
- 1 1/2 tablespoons orange juice
- 1/2 teaspoon Dijon-style mustard
- orange wedges (optional)

Directions
step 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.
step 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.)
step 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 bacon and an egg. Spoon sauce over eggs. If desired, serve with orange wedges.

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