NUTRITION

SERVINGS

INGREDIENTS

1 whole whole wheat English muffin

4 oz Canadian bacon

2 large eggs

0.25 cup nonfat Greek yogurt

1 tsp grass-fed butter

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

  Fill a medium saucepan with water and bring to a gentle simmer, then stir in the white vinegar.

• 2

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

• 3

  Place the Canadian bacon in a skillet over medium heat and sear for 2 minutes per side until warmed through.

• 4

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

• 5

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

• 6

  Remove the eggs with a slotted spoon and drain briefly on a paper towel.

• 7

  Assemble by placing the seared bacon on each muffin half, topping with a poached egg, and spooning the creamy yogurt sauce over the top.

• 8

  Garnish with freshly chopped chives before serving immediately.