NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz Canadian bacon

1 whole whole-wheat English muffin

0.5 cup non-fat Greek yogurt

1 tsp lemon juice

0.5 tsp Dijon mustard

0.13 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tbsp fresh chives

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, turmeric, and sea salt until the sauce is smooth and pale yellow.

• 2

  Heat a non-stick skillet over medium-high heat and sear the Canadian bacon slices for 1-2 minutes per side until warmed through and slightly crisp.

• 3

  Split the English muffin and toast until golden brown.

• 4

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

• 5

  Carefully crack each egg into the simmering water and poach for 3 minutes until the whites are opaque and set, but the yolks remain soft.

• 6

  Place two slices of Canadian bacon on each toasted muffin half, then top each with a poached egg.

• 7

  Drizzle the creamy yogurt hollandaise over the eggs and garnish with fresh chives and black pepper.