NUTRITION

SERVINGS

INGREDIENTS

1 whole whole wheat English muffin

4 oz Canadian bacon

2 large eggs

1 large egg yolk

0.25 cup nonfat Greek yogurt

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp cayenne pepper

1 tsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

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

• 2

  In a small skillet over medium heat, lightly sear the Canadian bacon slices for 1-2 minutes per side until warmed through.

• 3

  Prepare the hollandaise by whisking the egg yolk, Greek yogurt, lemon juice, sea salt, and cayenne in a heat-safe bowl over a pot of simmering water, stirring constantly until thickened and velvety.

• 4

  Fill a medium saucepan with water and add the white vinegar; bring to a very gentle simmer.

• 5

  Carefully crack each egg into a small ramekin, then slide them into the simmering water to poach for 3 minutes until the whites are set but yolks remain runny.

• 6

  Place two slices of Canadian bacon on each toasted muffin half.

• 7

  Use a slotted spoon to lift the poached eggs from the water, pat dry with a paper towel, and place on top of the bacon.

• 8

  Drizzle the warm yogurt hollandaise over the eggs and garnish with fresh chives and black pepper.