NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz lean ham

1 whole whole wheat English muffin

1 large egg yolk

0.25 cup non-fat Greek yogurt

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp cayenne pepper

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

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

• 2

  In a small non-stick skillet over medium-high heat, sear the lean ham slices for 2 to 3 minutes per side until the edges are golden and crispy.

• 3

  Split the whole wheat English muffin and toast the halves until they are firm and lightly browned.

• 4

  Prepare the sauce by whisking the egg yolk, Greek yogurt, lemon juice, Dijon mustard, and cayenne pepper in a small heat-safe bowl.

• 5

  Place the bowl over the simmering water (double boiler method) and whisk constantly for 2 to 4 minutes until the sauce is thickened and velvety.

• 6

  Crack each remaining egg into a small ramekin, then gently slide them into the simmering vinegar water, poaching for exactly 3 minutes until the whites are set.

• 7

  Place the toasted muffin halves on a plate, layer each with equal portions of crispy ham, and carefully top with a poached egg.

• 8

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