NUTRITION

SERVINGS

INGREDIENTS

1 whole English muffin

3 oz Canadian bacon

2 large Eggs

1 large Egg yolk

0.25 cup Non-fat Greek yogurt

1 tsp Lemon juice

0.5 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White vinegar

1 tsp Fresh chives

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, egg yolk, lemon juice, and Dijon mustard until smooth.

• 2

  Place the yogurt mixture in a heat-safe bowl over a pot of simmering water and whisk constantly until the sauce is warm and slightly thickened.

• 3

  Season the sauce with sea salt and black pepper, then remove from heat and set aside.

• 4

  Bring a medium pot of water to a gentle simmer and add the white vinegar.

• 5

  Crack each egg into a small ramekin, then gently slide them into the simmering water, poaching for 3-4 minutes until the whites are set but the yolks remain runny.

• 6

  While the eggs poach, toast the English muffin halves until golden brown and lightly sear the Canadian bacon in a dry skillet over medium heat.

• 7

  Place two halves of the toasted muffin on a plate, top each with the seared Canadian bacon and a poached egg.

• 8

  Drizzle the creamy yogurt hollandaise over the eggs and garnish with freshly chopped chives.