1 package Aunt Millie’s Multi Whole Grain English Muffins, toasted and split
⅓ cup reduced-fat buttermilk
⅓ cup canola mayonnaise
1 Tablespoon fresh lemon juice
1½ teaspoon yellow mustard
1½ teaspoon butter
1 quart water
1 tablespoon vinegar
4 large eggs
4 slices Canadian bacon
1 tablespoon chopped Chives
Directions | Yield: 4 servings
To make mock hollandaise, combine buttermilk, mayonnaise, lemon juice, and yellow mustard in a small saucepan over low heat, stirring well with a whisk. Add butter and stir until butter melts. Keep warm.
In a large shallow saucepan, add water and vinegar. Bring to a boil, and reduce heat to a steady simmer.
Break each egg into a custard cup, and gently pour into the pan.
Simmer the eggs until the whites are firmly set, about 3 minutes.
While eggs are poaching, cook the Canadian bacon in a medium skillet until nicely browned.
Remove each egg with a slotted spoon and place gently onto a towel to drain.
Place one muffin half on a plate and top with a slice of Canadian bacon and one poached egg.
Top off with 2-3 Tablespoons of the Hollandaise sauce.
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