NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole grain English muffin

2 large Eggs

2 oz Canadian bacon

0.25 cup Non-fat Greek yogurt

1 tsp Dijon mustard

1 tbsp Lemon juice

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White vinegar

1 tbsp Fresh chives

PREPARATION

• 1

  Fill a medium saucepan with water and add the white vinegar; bring to a gentle simmer over medium heat.

• 2

  Crack each egg into a small ramekin, then carefully slide them into the simmering water and poach for 3 minutes until whites are set but yolks remain runny.

• 3

  While eggs poach, toast the split English muffin halves until golden brown and crisp.

• 4

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

• 5

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

• 6

  Gently warm the yogurt mixture in a small pan over very low heat for 1 minute, whisking constantly to ensure it stays creamy and does not curdle.

• 7

  Place two slices of Canadian bacon on each toasted muffin half, top each with a poached egg, and generously drizzle with the velvety yogurt hollandaise.

• 8

  Garnish with freshly chopped chives and serve immediately.