NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole grain English muffin

3 oz Canadian bacon

2 large Eggs

1 large Egg yolk

0.25 cup Non-fat Greek yogurt

1 tsp Ghee

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

1 tsp White vinegar

1 tbsp Fresh chives

PREPARATION

• 1

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

• 2

  In a non-stick skillet over medium-high heat, sear the Canadian bacon for 2 minutes per side until the edges are crispy.

• 3

  Prepare the hollandaise by whisking the single egg yolk, Greek yogurt, melted ghee, and lemon juice in a small heat-safe bowl until smooth.

• 4

  Place the bowl over a pot of barely simmering water (double boiler) and whisk constantly for 2-3 minutes until the sauce thickens into a velvety consistency.

• 5

  Bring a separate medium pot of water to a gentle simmer and stir in the white vinegar.

• 6

  Carefully crack the two large eggs into the simmering water and poach for 3 minutes until the whites are set but the yolks remain liquid.

• 7

  Assemble by placing the crispy ham on the toasted muffin halves, then topping each with a poached egg.

• 8

  Drizzle the warm yogurt hollandaise over the eggs and garnish with sea salt, black pepper, smoked paprika, and fresh chives.