NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

3 slice prosciutto

0.5 cup non-fat Greek yogurt

1 whole whole wheat English muffin

1 tbsp nutritional yeast

1 tsp lemon juice

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 cup fresh baby spinach

PREPARATION

• 1

  Heat a small non-stick skillet over medium heat and cook the prosciutto slices until they are crisp and golden, then set aside on a paper towel.

• 2

  In the same skillet, lightly sauté the baby spinach with a pinch of salt until just wilted, then remove from heat.

• 3

  In a small bowl, whisk together the Greek yogurt, nutritional yeast, lemon juice, turmeric, and a pinch of salt and pepper to create a thick, golden sauce.

• 4

  Bring a pot of water to a gentle simmer, add the white vinegar, and carefully poach the eggs for about 3 minutes until the whites are set but the yolks remain runny.

• 5

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

• 6

  Assemble by placing the sautéed spinach and crispy prosciutto on the muffin halves, topping each with a poached egg and a generous spoonful of the velvety golden sauce.