NUTRITION

SERVINGS

INGREDIENTS

0.5 whole Whole-grain English muffin

2 oz Nitrate-free Canadian bacon

1 large Eggs

0.25 cup Non-fat Greek yogurt

1 large Egg yolk

1 tsp Dijon mustard

1 tsp Lemon juice

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

  In a small heat-proof bowl, whisk together the Greek yogurt, one egg yolk, Dijon mustard, lemon juice, and ground turmeric until completely smooth.

• 2

  Place the bowl over a small pot of simmering water, ensuring the bottom of the bowl does not touch the water, and whisk constantly for 3-5 minutes until the sauce is warm and thickened.

• 3

  Season the golden sauce with a pinch of sea salt and black pepper, then remove from the heat and cover to keep warm.

• 4

  Bring a medium pot of water to a very gentle simmer, stir in the white vinegar, and use a spoon to create a slow-moving whirlpool.

• 5

  Carefully crack the two remaining eggs into the center of the whirlpool and poach for 3 minutes until the whites are set but the yolks remain liquid.

• 6

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

• 7

  Place two slices of Canadian bacon on each toasted muffin half, top with a poached egg, and ladle the creamy golden hollandaise over the top.

• 8

  Garnish with the remaining sea salt, black pepper, and finely chopped fresh chives before serving immediately.