NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole wheat English muffin

4 oz Canadian bacon

2 large Eggs

0.25 cup Plain Greek yogurt

1 tsp Lemon juice

0.5 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Turmeric

0.13 tsp Cayenne pepper

1 tsp White vinegar

1 cup Baby spinach

PREPARATION

• 1

  Prepare the zesty hollandaise by whisking the Greek yogurt, lemon juice, Dijon mustard, turmeric, and cayenne pepper in a small bowl until completely smooth.

• 2

  Fill a medium saucepan with water and the white vinegar, then bring it to a gentle simmer over medium heat.

• 3

  Split the whole wheat English muffin and toast both halves until they are golden brown and crisp.

• 4

  In a small non-stick skillet, lightly sauté the Canadian bacon and baby spinach over medium heat until the bacon is warmed through and the spinach is just wilted.

• 5

  Carefully crack each egg into the simmering water and poach for approximately 3 minutes until the whites are fully set but the yolks remain liquid.

• 6

  Assemble the dish by placing the wilted spinach and Canadian bacon on each muffin half, topping each with a poached egg.

• 7

  Generously drizzle the prepared Greek yogurt hollandaise over the eggs and season with sea salt and black pepper before serving.