Easy Eggs Bendict

Ingredients (based on 4-8 servings):

4 english muffins, split in half and toasted
8 eggs
8 slices canadian bacon (can substitute ham)
1/2 teaspoon vegetable oil
1/2 C. mayonnaise
1/2 C. whipping cream, whipped
1 t. lemon zest
1 T. lemon juice
 1/4 t. salt
1/4 t. pepper (optional)
butter
Prepared mustard


 Step 1: Pour the oil in a medium skillet. Then add 2 inches of water and bring to a boil. Reduce heat, maintaining a light simmer. I like to break my egg into a small pyrex bowl but you can break it into a cup if you please.

I like to make a whirpool with a rubber spatula or wooden spoon and then put the egg into the middle. It helps to keep the egg together more and have a better shape.

Slide the egg gently into the water, being close to the water so you don't break the egg. Poach 1 egg 3 and 1/2 minutes, or until done.

 Pick up carefully with slotted spoon and set onto paper towel to drain excess water. Repeat with next eggs.

 Step 2: Combine mayo and salt in a small saucepan over low heat, stirring constantly, for 3 minutes. Stir in whipped cream, lemon zest, lemon juice; remove from heat and keep warm. (Optional: Add a couple small squirts of mustard for color and taste)

 Step 3: Spread butter on both sides of muffin.

 Arrange canadian bacon slices on each side of muffin.

 Top each slice with a poached egg. (If using pepper, add pepper now.)

 Spoon reserved sauce over eggs.

Enjoy!