NUTRITION

SERVINGS

INGREDIENTS

1 whole whole wheat English muffin

4 oz Canadian bacon

2 large eggs

1 large egg yolk

0.25 cup plain 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 tsp fresh chives

PREPARATION

• 1

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

• 2

  In a small heat-proof bowl set over a pot of simmering water (double boiler method), whisk together the single egg yolk, Greek yogurt, lemon juice, and cayenne pepper until the sauce is thick and silky.

• 3

  Toast the split whole wheat English muffin until golden brown and lightly sear the Canadian bacon slices in a dry skillet over medium heat for 1-2 minutes per side.

• 4

  Crack each of the two whole eggs into a small ramekin, then gently drop them into the simmering vinegar water, poaching for approximately 3 minutes until the whites are opaque but yolks remain runny.

• 5

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

• 6

  Season the dish with sea salt and black pepper, then garnish with finely chopped fresh chives before serving immediately.