NUTRITION

SERVINGS

INGREDIENTS

1 whole whole wheat English muffin

4 slices Canadian bacon

2 large eggs

0.25 cup non-fat Greek yogurt

1 tsp ghee

1 tsp lemon juice

0.25 tsp Dijon mustard

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

  Split the whole wheat English muffin and toast the halves until golden brown and crisp.

• 2

  In a small non-stick skillet over medium heat, lightly sear the Canadian bacon slices for 1-2 minutes per side until warmed through.

• 3

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

• 4

  Crack each egg into a small ramekin, create a gentle whirlpool in the simmering water, and carefully drop the eggs in to poach for 3 minutes until the whites are set but yolks remain runny.

• 5

  While eggs poach, whisk together the Greek yogurt, melted ghee, lemon juice, Dijon mustard, turmeric, sea salt, and black pepper in a small bowl until the sauce is smooth and creamy.

• 6

  Place two slices of Canadian bacon on each toasted muffin half, then use a slotted spoon to place a poached egg on top.

• 7

  Generously spoon the zesty yogurt hollandaise over the eggs and garnish with finely chopped fresh chives.