NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

3 oz lean Canadian bacon

1 whole sprouted grain English muffin

0.25 cup non-fat Greek yogurt

1 tsp Dijon mustard

1 tbsp lemon juice

1.5 tsp ghee

1 cup baby spinach

1 tbsp white vinegar

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp smoked paprika

PREPARATION

• 1

  In a small bowl, whisk together the non-fat Greek yogurt, lemon juice, Dijon mustard, and melted ghee until the mixture is smooth and creamy.

• 2

  Heat a non-stick skillet over medium-high heat and sear the Canadian bacon slices for 2 minutes per side until the edges are crispy and golden.

• 3

  Add the baby spinach to the same skillet with a teaspoon of water, sautéing for 1 minute until just wilted, then remove from heat.

• 4

  Fill a medium saucepan with water and the white vinegar, bringing it to a very gentle simmer.

• 5

  Crack each egg into a small ramekin, create a gentle whirlpool in the water, and carefully drop the eggs in to poach for 3 minutes.

• 6

  While eggs poach, split the sprouted grain English muffin and toast until golden brown.

• 7

  Place the toasted muffin halves on a plate, layering each with wilted spinach and a slice of crispy Canadian bacon.

• 8

  Use a slotted spoon to lift the poached eggs from the water, patting them dry before placing one on each muffin half.

• 9

  Generously drizzle the yogurt hollandaise over the eggs and finish with sea salt, black pepper, and a dusting of smoked paprika.