NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

6 oz Canadian bacon

0.5 whole Whole wheat English muffin

1 cup Fresh spinach

2 tbsp Plain Greek yogurt

0.25 tsp Ghee

1 tsp Lemon juice

0.25 tsp Dijon mustard

0.13 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Apple cider vinegar

PREPARATION

• 1

  Fill a medium pot with water and apple cider vinegar, bringing it to a gentle simmer over medium heat.

• 2

  Lightly sear the Canadian bacon in a non-stick skillet until warm and slightly crisp on the edges.

• 3

  Add the fresh spinach to the same skillet and sauté for 1 minute until just wilted.

• 4

  Toast the English muffin halves until they are golden brown and firm.

• 5

  In a small bowl, whisk together the Greek yogurt, melted ghee, lemon juice, Dijon mustard, and turmeric until the sauce is velvety and smooth.

• 6

  Crack eggs into the simmering water and poach for 3 minutes until the whites are opaque but the yolks remain soft.

• 7

  Place the toasted muffin halves on a plate, layering with spinach, Canadian bacon, and the poached eggs.

• 8

  Drizzle the golden yogurt hollandaise over the eggs and season with sea salt and black pepper.