NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz Canadian bacon

1 whole whole wheat English muffin

1 large egg yolk

2 tbsp nonfat Greek yogurt

1 tsp lemon juice

0.5 tsp Dijon mustard

0.13 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

1 tsp white vinegar

PREPARATION

• 1

  Split and toast the English muffin until golden brown.

• 2

  In a small skillet over medium heat, lightly sear the Canadian bacon for 1-2 minutes per side.

• 3

  Bring a pot of water to a gentle simmer with the white vinegar; poach two eggs for 3 minutes until whites are set but yolks remain runny.

• 4

  Create the zesty hollandaise by whisking the egg yolk, Greek yogurt, lemon juice, Dijon, and cayenne in a heat-proof bowl over a pot of simmering water until thickened and velvety.

• 5

  Place two muffin halves on a plate, top each with two slices of Canadian bacon and one poached egg.

• 6

  Drizzle the warm yogurt hollandaise over the eggs and garnish with sea salt, black pepper, and fresh chives.