As if muffins aren’t enough to make your day, this recipe brings in more treat that would surely be a real hit.

INGREDIENTS

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 tablespoons orange juice
1/2 teaspoon Dijon-style mustard
Orange wedges (optional)

DIRECTIONS

• Arrange the muffins and bacons in a single layer over a baking sheet. Bake for 15 minutes at 350 degrees F.
• Grease a 2-qt saucepan lightly and half-fill with water. Mix in bouillon granules, if using. Once boiling, adjust heat to allow simmering.
• Crack egg into a measuring cup and gently slide it into the simmering water. Repeat the same steps for the rest of the eggs and simmer for about 5 minutes.
• In a small saucepan, blend the dairy sour cream, mayonnaise or salad dressing, finely shredded orange peel, orange juice, and Dijon-style mustard. Cook over low heat and stir often until warm.
• Place 2 slices of bacon and 1 egg over each muffin half. Ladle with sauce and serve with orange wedges (optional).
• Makes 4 servings.