NUTRITION

SERVINGS

INGREDIENTS

1 whole Sprouted grain English muffin

4 oz Canadian bacon

2 large Eggs

0.25 cup Plain non-fat Greek yogurt

1 tsp Dijon mustard

1 tsp Lemon juice

0.13 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh chives

1 tsp White vinegar

PREPARATION

• 1

  Split the sprouted grain English muffin and toast both halves until golden brown and crisp.

• 2

  Heat a small non-stick skillet over medium heat and lightly sear the Canadian bacon for 1-2 minutes per side until warmed through.

• 3

  Fill a medium saucepan with water, add the white vinegar, and bring to a very gentle simmer.

• 4

  Crack each egg into a small ramekin, create a gentle whirlpool in the simmering water, and carefully drop the eggs in to poach for 3 minutes.

• 5

  While the eggs poach, whisk together the Greek yogurt, Dijon mustard, lemon juice, turmeric, sea salt, and black pepper in a small bowl until the sauce is smooth and yellow.

• 6

  Place two slices of Canadian bacon on each toasted muffin half, then use a slotted spoon to lift the poached eggs and place them on top.

• 7

  Drizzle the creamy yogurt hollandaise over the eggs and garnish with freshly chopped chives before serving immediately.