Waverly’s Eggs with Sour Cream Sauce Piquant

I know-you come here for holiday sauce recipes for eggs Benedict and now I am going to offer you something similar. This one is EASIER than my mother’s “holiday sauce” and different. What’s nice? It makes a nice sauce for huevos rancheros or dipping some jalapeno poppers or ok, yes, poached eggs on English Muffin halves with Canadian bacon. The recipe calls for 4 single egg servings but the sauce makes enough for easily twice that many.

This recipe from River Road Recipes, Baton Rouge, LA. 1976. Submitted by a Mrs. William M. Simmons. I imagine Waverly’s was a restaurant. Mama’s a bit foggy on Baton Rouge restaurant and family names these days, so I didn’t ask. If you do know, let me know!

Waverly’s Eggs with Sour Cream Sauce Piquant

2 cups sour cream
Juice of 2 1/2 lemons
1 teaspoon Worcestershire Sauce
4 dashes Tabasco sauce
4 eggs
4 English Muffin halves
4 slices ham or Canadian Bacon

In a saucepan, heat sour cream, lemon juice, Worcestershire sauce, and Tabasco. Poachc eggs, toast muffins and lightly fry ham. Place ham on muffin, then egg, cover with sour cream sauce. Serve immediately while hot. Serves 4.