NUTRITION

SERVINGS

INGREDIENTS

1 whole sprouted grain English muffin

4 oz Canadian bacon

2 large eggs

0.25 cup non-fat Greek yogurt

1 large egg yolk

1 tsp Dijon mustard

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp cayenne pepper

1 tsp fresh chives

PREPARATION

• 1

  Bring a small pot of water to a gentle simmer for poaching the eggs.

• 2

  In a small heat-proof bowl, whisk together the Greek yogurt, egg yolk, Dijon mustard, lemon juice, sea salt, black pepper, and cayenne.

• 3

  Place the bowl over the simmering water (double boiler style) and whisk constantly for 2-3 minutes until the sauce is warm and thickened into a velvety consistency.

• 4

  Toast the sprouted grain English muffin halves until golden and crisp.

• 5

  In a dry skillet over medium-high heat, sear the Canadian bacon slices for 1 minute per side until warmed through.

• 6

  Crack the whole eggs into the simmering water and poach for 3 minutes until the whites are set but the yolks remain runny.

• 7

  Place two slices of Canadian bacon on each toasted muffin half, top with a poached egg, and drizzle generously with the prepared yogurt sauce.

• 8

  Garnish with freshly minced chives and serve immediately.