NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole-grain English muffin

4 slices Canadian bacon

2 large Eggs

0.5 cup Non-fat Greek yogurt

1 tsp Lemon juice

0.5 tsp Dijon mustard

0.25 tsp Turmeric

0.13 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White vinegar

1 tbsp Fresh chives

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, turmeric, and cayenne pepper until completely smooth.

• 2

  Transfer the yogurt mixture to a small saucepan and warm over very low heat, stirring constantly to prevent curdling.

• 3

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

• 4

  Toast the split English muffin until golden and crisp, then place the halves on a serving plate.

• 5

  Sauté the Canadian bacon in a dry skillet over medium heat for 1-2 minutes per side until warmed through and slightly browned.

• 6

  Carefully crack each egg into the simmering water and poach for 3 to 4 minutes until the whites are opaque but yolks are still soft.

• 7

  Place two slices of bacon on each muffin half, top with a poached egg, and spoon the warm hollandaise over the top.

• 8

  Finish with a sprinkle of sea salt, black pepper, and fresh chives before serving.