Name: Eggs Benedict with Mock Hollandaise
Yield: Makes 4 servings
Ingredients: 8 ounces 1/4-inch-thick slices Black Forest ham; 2/3 cup mayonnaise; 1 1/2 teaspoons Dijon mustard; 3 tablespoons orange juice; 2 teaspoons grated orange peel; 1 teaspoon fresh lemon juice; 1 tablespoon white wine vinegar; 1 1/2 teaspoons salt; 4 tablespoons (1/2 stick) butter; Additional Dijon mustard; 4 English muffins, split, toasted; 8 large eggs; 2 tablespoons chopped fresh basil or chopped fresh Italian parsley

Rita Seger of Peru, Maine, writes: "My husband, a friend, and I hiked a spectacular trail along the rocky cliffs of the northern Maine coast. After roughing it for a couple of days, we enjoyed a night at the Weston House Bed & Breakfast in Eastport. The next morning, one of the owners served a delicious version of eggs Benedict and mentioned that the sauce was easier to make than a typical hollandaise. Could you request the recipe?"

In this quick variation on eggs Benedict, mayonnaise flavored with mustard and orange juice replaces the traditional egg yolk and melted butter sauce.

Recipe notes

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