Eggs Philly

Ingredients

• 3 toasted English muffins
• 6 slices Canadian back bacon
• 1 tsp olive oil
• 6 poached eggs
• 1 container original Philadelphia Cooking Creme
• 2 tbsp fresh lemon juice
• 1 tbsp chicken stock
• 1/8 tsp cayenne pepper
• fresh chopped parsley or chives

Directions

1. Toast and butter the English muffins and keep warm in a low oven (200 degrees) until ready to assemble the Eggs Philly.
2. Fry the back bacon in a non stick pan in olive oil over medium high heat about 2 minutes a side until slightly crispy. Cover and set aside in warm oven.
3. In a saucepan over medium heat, whisk together the Cooking Creme, lemon juice, and chicken stock and bring to a warm simmer.. 
4. Cover and turn to low. 
5. Poach the eggs using your normal method.
6. To assemble: Place a slice of Canadian bacon onto each muffin half, top with a poached egg, and spoon the sauce over all.