NUTRITION

SERVINGS

INGREDIENTS

1 whole whole grain English muffin

4 oz Canadian bacon

2 large eggs

0.25 cup nonfat Greek yogurt

1 tsp Dijon mustard

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp turmeric

1 tsp fresh chives

1 tsp white vinegar

PREPARATION

• 1

  Fill a medium saucepan with water and the white vinegar; bring to a very gentle simmer over medium-low heat.

• 2

  Split the whole grain English muffin and toast both halves until golden brown and crisp.

• 3

  In a small non-stick skillet over medium heat, lightly sear the Canadian bacon slices for 1-2 minutes per side until warmed through.

• 4

  Crack each egg into a small ramekin, then use a spoon to create a gentle whirlpool in the simmering water and slide the eggs in; poach for 3 minutes until whites are set.

• 5

  While the eggs are poaching, whisk together the Greek yogurt, Dijon mustard, lemon juice, sea salt, black pepper, and turmeric in a small heat-safe glass bowl.

• 6

  Set the bowl of yogurt mixture over the simmering water for 30-45 seconds, whisking constantly just until the sauce is warm and smooth, being careful not to let it boil.

• 7

  Place the toasted muffin halves on a plate, layer each with the warmed Canadian bacon, and carefully top with a poached egg using a slotted spoon.

• 8

  Drizzle the zesty yogurt hollandaise generously over the eggs and garnish with finely chopped fresh chives.