NUTRITION

SERVINGS

INGREDIENTS

4 oz Canadian bacon

2 large eggs

1 large egg yolk

0.5 cup non-fat Greek yogurt

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp cayenne pepper

1 slice sprouted grain bread

1 cup baby spinach

1 tsp white vinegar

PREPARATION

• 1

  In a small skillet over medium heat, sear the Canadian bacon for 2-3 minutes per side until the edges are golden and crispy.

• 2

  Lightly toast the sprouted grain bread until firm and warm, then place it on a serving plate.

• 3

  In the same skillet used for the bacon, quickly sauté the baby spinach for 1 minute until just wilted, then layer it over the toasted bread.

• 4

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

• 5

  Carefully crack the two eggs into the simmering water and poach for 3 minutes until the whites are set but the yolks remain runny.

• 6

  While the eggs poach, create the sauce by whisking the egg yolk, Greek yogurt, lemon juice, sea salt, black pepper, and cayenne in a small heat-safe bowl.

• 7

  Set the bowl over the pot of simmering water (double boiler style) and whisk constantly for 2 minutes until the sauce is thick and velvety.

• 8

  Place the crispy Canadian bacon and poached eggs on top of the spinach, drizzle with the warm hollandaise sauce, and serve immediately.