NUTRITION

SERVINGS

INGREDIENTS

1 whole whole-wheat English muffin

3 oz Canadian bacon

2 large eggs

0.25 cup plain nonfat Greek yogurt

1 tsp ghee

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tbsp fresh chives

PREPARATION

• 1

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

• 2

  In a small heat-proof bowl, whisk together the Greek yogurt, melted ghee, lemon juice, Dijon mustard, turmeric, and sea salt until completely smooth.

• 3

  Place the bowl over the simmering water for 1-2 minutes, whisking constantly to gently warm the sauce without curdling the yogurt.

• 4

  Crack each egg into a small ramekin, then carefully slide them into the simmering water; poach for 3 minutes until the whites are opaque and firm.

• 5

  While eggs poach, toast the split English muffin until golden and warm the Canadian bacon in a dry skillet over medium heat for 1 minute per side.

• 6

  Place one muffin half on a plate, top with half the Canadian bacon and one poached egg, then repeat for the second half.

• 7

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