NUTRITION

SERVINGS

INGREDIENTS

1 whole whole wheat English muffin

4 oz Canadian bacon

2 large eggs

0.25 cup nonfat Greek yogurt

1 tsp ghee

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp 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, melted ghee, lemon juice, Dijon mustard, turmeric, and a pinch of salt until smooth to create the hollandaise.

• 2

  Bring a medium pot of water to a gentle simmer and add the white vinegar.

• 3

  Crack each egg into a small ramekin, then carefully slide them into the simmering water, poaching for about 3-4 minutes until the whites are set but the yolks remain runny.

• 4

  While the eggs poach, toast the split English muffin until golden and lightly sear the Canadian bacon in a dry skillet over medium heat.

• 5

  Place the toasted muffin halves on a plate and top each with two slices of Canadian bacon.

• 6

  Use a slotted spoon to remove the poached eggs from the water, dabbing them on a paper towel to remove excess moisture, then place one egg on each muffin half.

• 7

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