NUTRITION

SERVINGS

INGREDIENTS

1 whole whole wheat English muffin

2 oz Canadian bacon

2 large eggs

0.25 cup nonfat plain Greek yogurt

1 tsp lemon juice

0.5 tsp Dijon mustard

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

1 tsp white vinegar

PREPARATION

• 1

  Split the whole wheat English muffin and toast the halves until they are golden and crisp.

• 2

  In a small non-stick skillet over medium heat, lightly sear the Canadian bacon for 1-2 minutes per side until heated through and slightly browned.

• 3

  Fill a medium saucepan with water and add the white vinegar; bring to a very gentle simmer.

• 4

  Crack each egg into a small ramekin, then carefully slide them into the simmering water; poach for 3 minutes until the whites are opaque but the yolks remain soft.

• 5

  While eggs poach, whisk together the Greek yogurt, lemon juice, Dijon mustard, turmeric, sea salt, and black pepper in a small heat-proof bowl.

• 6

  Place the bowl of yogurt sauce over the simmering water for 30 seconds, whisking constantly just to take the chill off (do not let it boil or it will curdle).

• 7

  Place two slices of Canadian bacon on each toasted muffin half.

• 8

  Use a slotted spoon to lift the poached eggs from the water, dab them on a paper towel to remove excess moisture, and place one on each muffin.

• 9

  Generously spoon the zesty yogurt hollandaise over the eggs and garnish with chopped fresh chives.