Eggs Benedict with easy orange hollandaise

Ingredients:2 English muffins, split8 slices Canadian-style bacon Cooking oil or shortening (optional) Water2 teaspoonsinstant chicken bouillon granules (optional) 4 eggs1/4 cupdairy sour cream1/4 cupmayonnaise or salad dressing1/2 to 1 teaspoonfinely shredded orange peel1 to 2 tablespoonsorange juice1/2 teaspoonDijon-style mustard Orange wedges (optional)Method: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-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.)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. Makes 4 servings.