Eggs Benedict with Orange Hollandaise Sauce

I was SO scared to make this because it is such a 'fancy' dish. I had only ever had a poached egg once at Biltmore Estates. I was very intimidated by this dish. However, it turns out there was nothing to be scared of! It was simple AND it was really delicious!!

1 whole wheat English muffin, sliced in half
4 slices of Canadian bacon
2 tsp instant chicken bouillon granules
2 eggs
parsley flakes to top dish with

For Orange Hollandaise Sauce
1/4 cup light sour cream
1/4 cup light mayonnaise
1 tsp grated orange peel
2 Tbs. orange juice
1/2 tsp. Dijon mustard

Toast the 2 English muffin halves in the toaster then place on plates. Bake Canadian bacon pieces at 350 for 15 minutes on a baking sheet. Keep warm. Put 2 pieces on each muffin when eggs and sauce are ready.

To poach the eggs
Fill a 2 quart saucepan half-way with water, put in the chicken bouillon, and bring to a boil. Lower heat to a simmer. Break ONE egg in a cup and gently slide the egg into the simmering water. Do the same with the second egg. Simmer ~3 minutes. Remove eggs gently from the water with a slated ladle and gently place on bacon.

To prepare Orange Hollandaise Sauce
In a small saucepan, put in sour cream, mayo, orange peel, orange juice, and mustard. Cook and stir over low heat until just warm. Do not boil. Place sauce over eggs.

To serve, sprinkle a little parsley on top and serve with orange slices. When you cut into the poached egg, it's like a little bit of Heaven on a plate! The sauce really makes it! If you are not a fan of orange, simply leave off the orange peel and orange juice from the sauce. Make it your own! 

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