Eggs Benedict with Easy Orange Hollandaise

This is a traditional breakfast of poached eggs
and Canadian bacon on English muffins with an
orange flavored mock hollandaise cheese sauce.

Ingredients:
2 English muffins, split
8 slices Canadian-style bacon
Cooking oil or shortening (optional)
Water
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)

Directions:
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.
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.