NUTRITION

SERVINGS

INGREDIENTS

1 whole sprouted grain English muffin

2 oz Canadian bacon

2 whole eggs

0.25 cup non-fat plain Greek yogurt

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp ground turmeric

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

  Fill a medium pot with water and white vinegar, bringing it to a gentle simmer over medium heat.

• 2

  In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, turmeric, and cayenne until completely smooth.

• 3

  Transfer the yogurt mixture to a small saucepan and warm over very low heat for 2 minutes, stirring constantly to prevent curdling.

• 4

  Split the sprouted grain English muffin and toast the halves until they are golden brown and crisp.

• 5

  Place the Canadian bacon in a dry skillet over medium-high heat and sear for 1 minute per side until warmed through and slightly browned.

• 6

  Crack each egg into a small ramekin; create a gentle vortex in the simmering water and carefully drop the eggs in to poach for 3 minutes.

• 7

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

• 8

  Drizzle the warm, zesty hollandaise over the eggs, season with sea salt and black pepper, and garnish with freshly chopped chives.