NUTRITION

SERVINGS

INGREDIENTS

1 whole English muffin

2 large eggs

2 oz Canadian bacon

0.5 cup Greek yogurt

1 tsp Dijon mustard

1 tbsp lemon juice

0.13 tsp turmeric

0.13 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

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

• 2

  Gently warm the yogurt sauce in a small saucepan over very low heat just until lukewarm, being careful not to boil or curdle.

• 3

  Heat a skillet over medium-high heat and sear the Canadian bacon slices for 1-2 minutes per side until lightly browned.

• 4

  Bring a medium pot of water to a gentle simmer and add the white vinegar to help the egg whites set.

• 5

  Crack each egg into a small ramekin, swirl the simmering water to create a gentle vortex, and slide the eggs into the water to poach for 3 minutes.

• 6

  Toast the English muffin halves until golden brown and place them on a serving plate.

• 7

  Layer the seared Canadian bacon onto the toasted muffins, top with a poached egg, and drizzle with generous spoonfuls of the zesty hollandaise.

• 8

  Garnish with freshly chopped chives and serve immediately.