NUTRITION

SERVINGS

INGREDIENTS

1 whole whole wheat English muffin

4 oz Canadian bacon

2 large eggs

0.25 cup non-fat Greek yogurt

1 tsp ghee

1 tsp lemon juice

0.25 tsp Dijon mustard

1 tsp white vinegar

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp paprika

PREPARATION

• 1

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

• 2

  In a small skillet over medium-high heat, sear the Canadian bacon slices for 1-2 minutes per side until heated through and slightly browned.

• 3

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

• 4

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

• 5

  While the eggs poach, prepare the clean hollandaise by whisking together the Greek yogurt, melted ghee, lemon juice, Dijon mustard, sea salt, and black pepper in a small heat-safe bowl.

• 6

  Place the bowl over the simmering water for 30 seconds, whisking constantly, just to take the chill off the yogurt without curdling it.

• 7

  Place two slices of Canadian bacon on each toasted muffin half.

• 8

  Use a slotted spoon to lift the poached eggs from the water, blotting the bottom of the spoon with a paper towel to remove excess moisture, and place one egg on each muffin half.

• 9

  Spoon the warm yogurt hollandaise generously over the eggs and finish with a light dusting of paprika.