Eggs Benedict #2, w/Orange Hollandaise
Source of Recipe
rdj
Eggs Benedict #2, w/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 to 1 teaspoon finely shredded orange peel
1 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.
Nutritional facts per serving
calories: 364 , total fat: 24g , saturated fat: 6g , cholesterol: 256mg ,
sodium: 1103mg , carbohydrate: 16g , protein: 21g
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