NUTRITION

SERVINGS

INGREDIENTS

1 whole whole grain English muffin

4 oz lean sliced ham

2 large eggs

1 large egg yolk

0.5 tbsp ghee

2 tbsp nonfat Greek yogurt

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp cayenne pepper

1 cup baby spinach

1 tsp white vinegar

PREPARATION

• 1

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

• 2

  In a small skillet over medium-high heat, sear the lean sliced ham for 1-2 minutes per side until the edges are golden and crispy.

• 3

  Toast the whole grain English muffin halves in a toaster or under a broiler until they are lightly browned and firm.

• 4

  Crack each whole egg into a small ramekin, then gently slide them into the simmering vinegar water to poach for 3 minutes until the whites are opaque and set.

• 5

  In a small heat-proof bowl set over a pot of barely simmering water, whisk the egg yolk, ghee, Greek yogurt, and lemon juice constantly until the mixture thickens into a velvety sauce.

• 6

  Remove the sauce from the heat and whisk in the sea salt, black pepper, and cayenne pepper.

• 7

  Place the toasted muffin halves on a plate and layer each with a handful of fresh baby spinach and two slices of the crispy ham.

• 8

  Carefully lift the poached eggs from the water with a slotted spoon, pat dry with a paper towel, and place them atop the ham.

• 9

  Drizzle the warm yogurt-hollandaise sauce generously over the eggs and serve immediately.