NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

4 oz Canadian bacon

0.5 whole Whole-wheat English muffin

1 large Egg yolk

0.25 tbsp Ghee

1 tbsp Non-fat Greek yogurt

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Cayenne pepper

1 tsp White vinegar

1 cup Fresh baby spinach

PREPARATION

• 1

  Bring a pot of water to a simmer and add the white vinegar.

• 2

  Carefully crack each egg into a small ramekin, then slide them into the simmering water to poach for 3-4 minutes until the whites are set but yolks remain runny.

• 3

  While eggs poach, lightly toast the whole-wheat English muffin halves until golden brown.

• 4

  In a small skillet over medium heat, warm the Canadian bacon slices and wilt the baby spinach until tender.

• 5

  Prepare the zesty hollandaise by whisking the egg yolk, melted ghee, Greek yogurt, lemon juice, sea salt, and cayenne pepper in a heat-safe bowl over a pot of simmering water until thickened.

• 6

  Place the toasted muffin halves on a plate, top each with a layer of wilted spinach and two slices of Canadian bacon.

• 7

  Carefully place a poached egg on each stack and drizzle generously with the warm, creamy hollandaise sauce.

• 8

  Season with fresh black pepper and serve immediately.