Eggs Benedict with Easy Orange Hollandiase



  • 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 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-fillpan; if desired stir in bouillon granules. Bring water to boiling. Reduce heat to simering.

    3. Break one egg into a measuring cup. Carefully slide egg into simmering water. Repeat with remainng eggs. Simmer, uncovered, 3 to 5 minutes or to desired doneness. (Or, use an egg poaching pan.)

    4. Meanwhile, in a small saucepan combine diary 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.

    5. 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
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