NUTRITION

SERVINGS

INGREDIENTS

1 large eggs

5 oz Canadian bacon

0.5 whole whole wheat English muffin

0.25 cup plain Greek yogurt

0.25 tsp ghee

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp ground turmeric

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

  Fill a medium saucepan with water and add the white vinegar, bringing it to a very gentle simmer over medium-low heat.

• 2

  Split the whole wheat English muffin and toast both halves until golden brown and crisp.

• 3

  In a small non-stick skillet, sear the Canadian bacon slices over medium heat for 1-2 minutes per side until heated through and slightly browned.

• 4

  Prepare the clean hollandaise by whisking together the Greek yogurt, melted ghee, lemon juice, Dijon mustard, turmeric, sea salt, and black pepper in a small bowl until completely smooth and creamy.

• 5

  Crack each egg into a small ramekin; use a spoon to create a gentle whirlpool in the simmering water and carefully drop the eggs in, poaching for 3 minutes until the whites are set but yolks remain runny.

• 6

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

• 7

  Generously spoon the yogurt hollandaise over the eggs and garnish with finely chopped fresh chives before serving immediately.