NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole wheat English muffin

4 slices Canadian bacon

2 large Eggs

0.5 cup Nonfat plain Greek yogurt

1 tsp Dijon mustard

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground turmeric

0.25 tsp Ghee

1 tsp White vinegar

1 tbsp Fresh chives

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, sea salt, black pepper, turmeric, and melted ghee until completely smooth. Set aside.

• 2

  Fill a medium saucepan with water and add the white vinegar. Bring to a very gentle simmer over medium-low heat.

• 3

  Split the English muffin and toast both halves until golden and crisp.

• 4

  While the muffin toasts, heat a small skillet over medium heat and sear the Canadian bacon slices for 1-2 minutes per side until warmed through and slightly browned.

• 5

  Crack each egg into a small ramekin. Use a spoon to create a gentle whirlpool in the simmering water and carefully drop the eggs in. Poach for 3 minutes for a runny yolk.

• 6

  Place the toasted muffin halves on a plate, top each with two slices of Canadian bacon, and carefully place a poached egg on top of each stack.

• 7

  Gently warm the yogurt sauce in the microwave for 10-15 seconds (do not boil) and spoon it generously over the eggs.

• 8

  Garnish with freshly chopped chives and serve immediately.