NUTRITION

SERVINGS

INGREDIENTS

1 whole whole wheat English muffin

4 oz Canadian bacon

2 large eggs

0.25 cup nonfat Greek yogurt

1 tsp lemon juice

0.5 tsp Dijon mustard

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

  Whisk the Greek yogurt, lemon juice, Dijon mustard, turmeric, and sea salt in a small heat-proof bowl until smooth.

• 2

  Place the bowl over a small pot of simmering water (double boiler method) and whisk constantly for 2 minutes until the sauce is warm and creamy, then set aside.

• 3

  Fill a medium saucepan with water and add the white vinegar, bringing it to a very gentle simmer over medium-low heat.

• 4

  Crack each egg into a small ramekin, create a gentle vortex in the water with a spoon, and slide the eggs in to poach for 3 minutes until the whites are opaque but yolks are soft.

• 5

  While eggs poach, toast the split English muffin halves and sear the Canadian bacon in a dry skillet for 1 minute per side until golden.

• 6

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

• 7

  Spoon the warm zesty hollandaise over the eggs and garnish with fresh chives and black pepper.