NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz Canadian bacon

1 whole Whole-grain English muffin

0 large Egg yolk

0.25 cup Nonfat Greek yogurt

0 tsp Ghee

1 tsp Lemon juice

0.5 tsp Dijon mustard

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White vinegar

PREPARATION

• 1

  Split the whole-grain English muffin and toast until the edges are golden brown.

• 2

  In a small non-stick skillet over medium-high heat, sear the Canadian bacon slices for 2 minutes per side until crispy.

• 3

  Add the baby spinach to the same skillet and sauté for 1 minute until just wilted, then set aside.

• 4

  Create the sauce by whisking the single egg yolk, Greek yogurt, lemon juice, and Dijon mustard in a heat-safe bowl.

• 5

  Place the bowl over a pot of gently simmering water (double boiler method) and whisk constantly for 3-5 minutes until the sauce thickens into a velvety consistency.

• 6

  Whisk in the ghee, sea salt, and black pepper into the sauce, then remove from heat.

• 7

  Bring a separate pot of water to a simmer with the white vinegar; crack the 2 large eggs into the water and poach for 3 minutes until whites are set.

• 8

  Assemble by placing the sautéed spinach and crispy bacon on the muffin halves, topping each with a poached egg.

• 9

  Drizzle the warm yogurt hollandaise over the eggs and serve immediately.