Ingredients:

• 1/3 c. reduced-fat buttermilk
• 1/3 c. canola mayonnaise
• 1 Tbsp. fresh lemon juice
• 1 1/2 tsp. yellow mustard
• 1 1/2 tsp. butter
• 1 quart water
• 1 Tbsp. vinegar
• 4 large eggs
• 4 slices Canadian bacon
• 1 package Aunt Millie's Multi Whole Grain English muffins, toasted and split
• 1 Tbsp. Chives, chopped 

Yield: 4 Sandwiches

Directions:

1. To make Mock Hollandaise, combine first 4 ingredients in a small saucepan over low heat, stirring well with a wisk. Add butter and stir until butter melts. Keep warm.
2. In a large shallow saucepan, add water and vinegar. Bring to a boil, and reduce heat to a steady simmer.
3. Break each egg into a custard cup, and gently pour into the pan.
4. Simmer the eggs until the whites are firmly set, about 3 minutes.
5. While eggs are poaching, cook the Canadian bacon in a medium skillet until nicely browned.
6. Remove each egg with a slotted spoon and place gently onto a towel to drain.
7. Place one muffin half on a plate and top with a slice of Canadian bacon and one poached egg.
8. Top off with 2-3 Tbsp. of the Hollandaise sauce.
9. Garnish with chopped chives. 

Mock Hollandaise recipe adapted from Cooking Light, 2010.