NUTRITION

SERVINGS

INGREDIENTS

2 whole eggs (approx. 100g total)

3 egg whites (approx. 99g total)

2 slices turkey bacon (28g total)

2 tbsp nonfat plain Greek yogurt

1 tsp Dijon mustard

1 tsp lemon juice

2 tbsp mixed fresh herbs (tarragon & chives)

1 cup cooked spinach

1 slice whole wheat toast

Salt & pepper to taste

PREPARATION

• 1

  Fill a wide saucepan with water and bring it to a gentle simmer. Add a dash of salt and a splash of vinegar if desired.

• 2

  Gently crack 2 whole eggs and 3 egg whites into separate small bowls to avoid any shell fragments.

• 3

  Carefully slide the eggs into the simmering water one at a time. Poach for about 3-4 minutes, until the whites are set but the yolks remain runny.

• 4

  While the eggs are poaching, heat a non-stick skillet over medium heat and crisp up 2 slices of turkey bacon until lightly browned on both sides.

• 5

  In a small bowl, whisk together 2 tablespoons nonfat Greek yogurt, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, and 2 tablespoons finely chopped fresh herbs. Season with salt and pepper to create a light herb hollandaise sauce.

• 6

  Warm 1 cup of spinach in a pan or microwave until just wilted. Toast 1 slice of whole wheat bread until golden.

• 7

  Using a slotted spoon, carefully remove the poached eggs from the water and let any excess water drain off.

• 8

  Assemble your plate by layering the toasted bread and wilted spinach, then place the poached eggs on top. Arrange the turkey bacon on the side and drizzle the herb hollandaise sauce over the eggs.

• 9

  Finish with a light sprinkle of salt and pepper, and serve immediately.