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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.
Fill large saucepan with water and bring to a boil. Add vinegar and reduce heat until water has no more bubbles. Crack 1 egg into a bowl and carefully slip egg into water. Repeat with remaining eggs. Cook for 3 to 4 minutes.
Using a slotted spoon, remove eggs from pan and place in a bowl of cold water.
Split and toast English muffins. Spread with a little butter, if desired. Heat large skillet over medium-low heat. Cook Canadian bacon, turning occasionally, until lightly browned.
Top each English muffin half with slice of Canadian bacon, egg and about 2 tablespoons sauce. Garnish with fresh dill.