8 slices of canadian back bacon
4 large eggs
1/4 cup sour cream
1/4 cup mayonnaise
1 Tbsp Bee Sting Rainforest Honey Mustard
1 Tbsp Fresh Lemon Juice
1 pinch Big Dave's Droolin' Dragon
2 whole wheat English muffins, split and toasted
Fresh dill or parsley for garnish
In a small saucepan, whisk together sour cream, mayonnaise, Bee Sting Rainforest Honey mustard, lemon juice and Big Dave's Droolin' Dragon.
Cook on medium heat until heated through, but do not boil. Remove and set aside.
Lightly brown bacon in a skillet and put aside (keep warm).
Fill same skillet 1/2 full with water and bring to a boil. Reduce heat to simmer. Break 1 egg into small dish and gently slide egg into simmering water.
Repeat with remaining eggs.
Simmer eggs, uncovered, for 4-5 minutes or until done to preference.
For each serving, place 1 English muffin half on a plate. Top with 2 slices of bacon, 1 egg, 2 Tbsp sauce and garnish with dill or parsley, if desired.
Makes 4 servings.
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