NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole wheat English muffin

4 slice Canadian bacon

2 large Eggs

3 large Egg whites

0.25 cup Greek yogurt

1 large Egg yolk

1 tsp Lemon juice

0.25 tsp Dijon mustard

0.13 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Cayenne pepper

1 tsp Fresh chives

PREPARATION

• 1

  Whisk the Greek yogurt, one egg yolk, lemon juice, Dijon mustard, sea salt, and cayenne pepper in a small heat-proof bowl.

• 2

  Place the bowl over a small pot of simmering water (double boiler) and whisk constantly until the sauce is thickened and velvety.

• 3

  Fill a medium saucepan with water and a splash of vinegar, bringing it to a very gentle simmer.

• 4

  Crack the two whole eggs and three egg whites into separate small ramekins, then carefully slide them into the simmering water.

• 5

  Poach the eggs for approximately 3 to 4 minutes until the whites are set but the yolks remain soft.

• 6

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

• 7

  In a dry skillet over medium-high heat, sear the Canadian bacon slices for 1 minute per side until warmed and slightly caramelized.

• 8

  Place two slices of Canadian bacon on each toasted muffin half, top with the poached eggs, and spoon the warm hollandaise sauce over the top.

• 9

  Garnish with freshly snipped chives and a crack of black pepper before serving immediately.