NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

3.5 oz lean ham slices

1 whole sprouted grain English muffin

0.25 cup nonfat plain Greek yogurt

1 large egg yolk

1 tsp ghee

1 tbsp lemon juice

0.5 tsp Dijon mustard

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp apple cider vinegar

PREPARATION

• 1

  Fill a medium saucepan with water and apple cider vinegar, bringing it to a gentle simmer for poaching.

• 2

  In a small heat-safe bowl over a separate pot of simmering water, whisk the egg yolk, Greek yogurt, lemon juice, and mustard until velvety.

• 3

  Slowly whisk the melted ghee into the yogurt mixture, season with salt and pepper, and keep warm on low heat.

• 4

  Heat a non-stick skillet over medium-high heat and sear the ham slices until they are golden and crispy.

• 5

  Lightly toast the sprouted English muffin halves until they reach a perfect golden brown.

• 6

  Crack the remaining eggs into ramekins, swirl the simmering water, and gently drop them in to poach for 3 minutes.

• 7

  Briefly sauté the spinach in the ham skillet for 30 seconds until just wilted.

• 8

  Assemble by placing the muffin halves on a plate, layering with spinach, crispy ham, and poached eggs.

• 9

  Spoon the warm hollandaise sauce over the eggs and finish with a final crack of black pepper.