NUTRITION

SERVINGS

INGREDIENTS

0.5 whole Whole-grain English muffin

4 oz Canadian bacon

2 large Eggs

0 large Egg yolk

0.25 tbsp Ghee

1 tbsp Nonfat Greek yogurt

1 tsp Lemon juice

0.25 tsp Dijon mustard

0.13 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Cayenne pepper

1 tsp Fresh chives

PREPARATION

• 1

  Fill a medium saucepan with water and a splash of vinegar; bring to a gentle simmer over medium heat.

• 2

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

• 3

  Toast the English muffin half until golden brown and crisp.

• 4

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

• 5

  Place the bowl over the simmering water (ensure the bottom doesn't touch the water) and slowly drizzle in the melted ghee while whisking constantly until the sauce is thick and velvety.

• 6

  Season the hollandaise with sea salt, black pepper, and a pinch of cayenne pepper, then remove from heat.

• 7

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

• 8

  Place the seared bacon on the toasted muffin, top with the poached eggs, and spoon the warm hollandaise over the top.

• 9

  Garnish with fresh chopped chives and serve immediately.