NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole grain English muffin

4 oz Canadian bacon

2 large Eggs

1 large Egg yolk

0.25 cup 0% Greek yogurt

1 tsp Lemon juice

0.13 tsp Sea salt

0.13 tsp Black pepper

0.06 tsp Cayenne pepper

1 tsp Fresh chives

1 tsp White vinegar

PREPARATION

• 1

  Prepare the hollandaise by whisking the single egg yolk, Greek yogurt, lemon juice, sea salt, and cayenne pepper in a small bowl until completely smooth.

• 2

  Place the bowl over a small pot of simmering water (double boiler method) and whisk constantly over low heat for 3-5 minutes until the sauce thickens; remove from heat immediately to prevent curdling.

• 3

  Split the whole grain English muffin and toast until the edges are golden and crisp.

• 4

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

• 5

  Fill a medium saucepan with water and the white vinegar, bringing it to a very gentle simmer.

• 6

  Crack the remaining two eggs into separate small cups, then swirl the simmering water and gently drop the eggs in to poach for 3 minutes until the whites are opaque but the yolks remain soft.

• 7

  Place two slices of Canadian bacon on each toasted muffin half, then use a slotted spoon to top each with a poached egg.

• 8

  Generously spoon the warm yogurt hollandaise over the eggs and finish with a sprinkle of fresh chives and black pepper.