NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

4 oz Canadian bacon

1 whole Whole-wheat English muffin

0.25 cup Plain non-fat Greek yogurt

1 tsp Lemon juice

0.5 tsp Dijon mustard

0.13 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White vinegar

1 tbsp Fresh chives

PREPARATION

• 1

  In a small heat-proof bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, and turmeric until the mixture is smooth and pale yellow.

• 2

  Place the bowl over a small pot of simmering water for 2-3 minutes, stirring constantly until just warmed through, then set aside.

• 3

  Fill a medium saucepan with water and the white vinegar, bringing it to a very gentle simmer before cracking each egg into a ramekin.

• 4

  Create a slow vortex in the water and carefully drop in the eggs, poaching for exactly 3 minutes for a perfectly runny yolk.

• 5

  While eggs poach, toast the split English muffin halves and sear the Canadian bacon in a non-stick skillet over medium heat for 1 minute per side.

• 6

  Assemble by placing two slices of bacon on each muffin half, topping with a poached egg, and spooning the velvety yogurt sauce over the top.

• 7

  Garnish with a pinch of sea salt, black pepper, and fresh chives before serving immediately.