NUTRITION

SERVINGS

INGREDIENTS

0.5 whole whole wheat English muffin

5 oz Canadian bacon

2 large eggs

0.25 cup non-fat Greek yogurt

0 large egg yolk

0 tsp ghee

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp white vinegar

PREPARATION

• 1

  Prepare the clean hollandaise by whisking the Greek yogurt, one egg yolk, lemon juice, and melted ghee in a small heat-proof bowl.

• 2

  Place the bowl over a pot of simmering water (double boiler method) and whisk constantly for 3-5 minutes until the sauce is warm and thickened. Season with a pinch of sea salt and keep warm.

• 3

  In a large skillet over medium-high heat, sear the Canadian bacon slices for 1-2 minutes per side until slightly browned and heated through.

• 4

  Fill a medium saucepan with water and add the white vinegar. Bring to a gentle simmer. Crack the two remaining eggs into individual small ramekins.

• 5

  Create a gentle whirlpool in the simmering water and carefully slide the eggs in. Poach for 3 minutes for a runny yolk or 4 minutes for a medium set.

• 6

  While eggs poach, split and toast the whole wheat English muffin until golden brown.

• 7

  To assemble, place two muffin halves on a plate, layer with the seared Canadian bacon, and top each with a poached egg.

• 8

  Generously spoon the warm yogurt hollandaise over the eggs and garnish with black pepper and smoked paprika.