NUTRITION

SERVINGS

INGREDIENTS

1 whole whole grain English muffin

2 large eggs

1.5 oz prosciutto

0.5 cup non-fat Greek yogurt

1 large egg yolk

1 tsp dijon mustard

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

1 tsp olive oil

0.25 tsp smoked paprika

PREPARATION

• 1

  Heat a dry skillet over medium heat and add the prosciutto slices, cooking until they are golden and crispy, then set aside.

• 2

  In the same skillet, add the olive oil and sauté the baby spinach until just wilted, seasoning with a pinch of the salt.

• 3

  To make the healthy hollandaise, whisk the Greek yogurt, egg yolk, lemon juice, and Dijon mustard in a heat-proof bowl.

• 4

  Place the bowl over a small pot of simmering water (double boiler method) and whisk constantly for 3-5 minutes until the sauce is warm and thickened.

• 5

  Bring a separate pot of water to a gentle simmer with a splash of vinegar and poach the two large eggs for exactly 3 minutes for a runny yolk.

• 6

  Split and toast the whole grain English muffin until golden brown.

• 7

  Assemble by placing the wilted spinach on the muffin halves, followed by the crispy prosciutto and the poached eggs.

• 8

  Generously drizzle the warm yogurt hollandaise over the eggs and garnish with black pepper and smoked paprika.