NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 slice center-cut bacon

1 slice sprouted grain bread

0.25 cup plain non-fat Greek yogurt

1 cup arugula

1 tsp lemon juice

1 tsp white vinegar

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the center-cut bacon in a cold skillet and turn the heat to medium, cooking until the fat renders and the strips become perfectly crispy.

• 2

  Toast the sprouted grain bread slices until they are golden brown and firm enough to hold the toppings.

• 3

  In a small bowl, stir together the Greek yogurt, lemon juice, sea salt, and black pepper to create a bright, creamy spread.

• 4

  Fill a medium saucepan with water, add the white vinegar, and bring to a very gentle simmer over medium-low heat.

• 5

  Crack each egg into a small ramekin, create a gentle whirlpool in the simmering water, and carefully drop the eggs in one at a time to poach for 3 minutes.

• 6

  Spread the yogurt mixture onto the toast, layer with fresh arugula and crispy bacon, then top with the warm poached eggs.