NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz Canadian bacon

1 whole wheat English muffin

0.5 cup Greek yogurt

0.5 tsp ground turmeric

1 tsp lemon juice

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  Fill a medium saucepan with water, add a splash of vinegar, and bring to a gentle simmer.

• 2

  Toast the split English muffin until golden brown and crisp.

• 3

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

• 4

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

• 5

  In a small bowl, whisk together the Greek yogurt, ground turmeric, lemon juice, Dijon mustard, sea salt, and black pepper until smooth.

• 6

  If desired, warm the yogurt sauce very briefly over low heat, being careful not to let it boil or curdle.

• 7

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

• 8

  Drizzle the vibrant golden yogurt sauce over the eggs and garnish with freshly chopped chives.