NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

3.5 oz Canadian bacon

0.5 whole whole wheat English muffin

0.5 cup non-fat Greek yogurt

0 large egg yolk

1 tsp Dijon mustard

1 tbsp 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

  In a small heat-proof bowl, whisk together the Greek yogurt, egg yolk, lemon juice, Dijon mustard, sea salt, black pepper, and cayenne pepper until smooth.

• 2

  Place the bowl over a small pot of simmering water (double boiler method) and whisk constantly for 3-5 minutes until the sauce is warm and slightly thickened, then remove from heat.

• 3

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

• 4

  Crack each of the 2 large eggs into a small ramekin, then gently slide them into the simmering water; poach for 3 minutes until the whites are opaque but the yolks remain soft.

• 5

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

• 6

  In a dry skillet over medium-high heat, sear the Canadian bacon for 1 minute per side until warmed through and slightly browned.

• 7

  Place two muffin halves on a plate, top each with two slices of Canadian bacon and one poached egg.

• 8

  Generously spoon the warm hollandaise sauce over the eggs and garnish with freshly chopped chives.