NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

2 oz prosciutto

1 whole whole wheat English muffin

0.5 cup non-fat Greek yogurt

1 tsp ghee

1 tsp lemon juice

0.25 tsp ground turmeric

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp white vinegar

PREPARATION

• 1

  Place the prosciutto slices in a cold skillet and turn the heat to medium, cooking until they are golden and crispy, then set aside on a paper towel.

• 2

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

• 3

  Gently warm the yogurt mixture by placing the bowl over a pot of simmering water (double boiler method) for 2 minutes, whisking constantly to prevent curdling.

• 4

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

• 5

  Crack each egg into a small ramekin, create a gentle whirlpool in the water, and carefully drop the eggs in to poach for 3 minutes until the whites are set.

• 6

  Split and toast the whole wheat English muffin until the edges are brown and crunchy.

• 7

  Assemble by placing the crispy prosciutto on the toasted muffin halves, topping each with a poached egg.

• 8

  Generously spoon the warm yogurt hollandaise over the eggs and finish with a dusting of fresh black pepper.