Ready in less than 30 minutes, this simple eggs benedict recipe gets some extra tangy sensations from mustard, dill and lemon juice in the savory sauce. This is a perfect choice when you want to offer something a little different for breakfast, brunch or lunch.

Eggs Benedict

1 (7.6-ounce) can NESTLÉ Media Crema

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon

1 teaspoon finely chopped fresh dill

Nonstick cooking spray

6 large eggs

1 1/2 teaspoons water

6 slices whole wheat bread, toasted

6 slices smoked ham

Fresh dill for garnish

1. Combine media crema, mustard, lemon juice and bouillon in small saucepan. Heat over low heat for 1 to 2 minutes or until hot (do not boil). Add 1 teaspoon dill; set aside.
2. Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat; crack eggs into skillet, being careful not to break yolks. Reduce heat to low; when egg white is set and edges are cooked, add water. Cover skillet and cook until done the way you like.
3. Top each toast with 1 slice ham and 1 cooked egg; top with Media Crema sauce. Garnish with dill.

Makes 6 servings.

Nutritional Information Not Provided.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.