NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz lean ham

1 whole whole wheat English muffin

0.25 cup Greek yogurt

1 large egg yolk

1 tsp lemon juice

0.5 tsp Dijon mustard

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp cayenne pepper

1 tsp ghee

PREPARATION

• 1

  In a small heat-proof bowl, whisk together the Greek yogurt, one egg yolk, lemon juice, Dijon mustard, and cayenne pepper.

• 2

  Place the bowl over a small pot of simmering water (double boiler method) and whisk constantly for 3-5 minutes until the sauce thickens into a velvety consistency; remove from heat and set aside.

• 3

  Heat the ghee in a skillet over medium heat and sauté the fresh spinach until just wilted, then remove and set aside.

• 4

  In the same skillet, sear the ham slices for 2 minutes per side until the edges are golden and crispy.

• 5

  Split and toast the English muffin halves until they are lightly browned and crunchy.

• 6

  Bring a separate pot of water to a gentle simmer with a splash of vinegar, crack the remaining two eggs into the water, and poach for 3 minutes until the whites are set but the yolks remain runny.

• 7

  Assemble by placing the toasted muffin halves on a plate, layering with sautéed spinach, crispy ham, and a poached egg on each.

• 8

  Generously drizzle the warm yogurt hollandaise over the eggs and season with sea salt and black pepper.