NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz Canadian bacon

1 whole whole wheat English muffin

0.25 cup non-fat Greek yogurt

1 tsp lemon juice

0.5 tsp Dijon mustard

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp ghee

1 tbsp white vinegar

PREPARATION

• 1

  In a small bowl, whisk together the non-fat Greek yogurt, lemon juice, Dijon mustard, ground turmeric, sea salt, black pepper, and melted ghee until the sauce is smooth and creamy.

• 2

  Split the whole wheat English muffin and toast the halves until the edges are golden and crisp.

• 3

  Heat a non-stick skillet over medium-high heat and sear the Canadian bacon slices for 1-2 minutes per side until lightly browned.

• 4

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

• 5

  Crack each egg into a small ramekin and carefully slide them into the simmering water, poaching for 3-4 minutes until the whites are set but the yolks remain runny.

• 6

  Remove the eggs with a slotted spoon and drain briefly on a paper towel to remove excess moisture.

• 7

  Place the toasted muffin halves on a plate, top each with the seared Canadian bacon and one poached egg.

• 8

  Generously drizzle the warm yogurt hollandaise over the eggs and serve immediately.