NUTRITION

SERVINGS

INGREDIENTS

1 whole whole wheat English muffin

2 oz Canadian bacon

1 large eggs

0.5 cup plain non-fat Greek yogurt

0 tsp ghee

1 tsp lemon juice

0.5 tsp Dijon mustard

0.13 tsp ground turmeric

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, melted ghee, lemon juice, Dijon mustard, turmeric, salt, and pepper until smooth to create the zesty hollandaise.

• 2

  Fill a medium saucepan with water and a splash of vinegar, bringing it to a gentle simmer over medium heat.

• 3

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

• 4

  In a small skillet, quickly sear the Canadian bacon slices for 1-2 minutes per side until heated through and slightly caramelized.

• 5

  Carefully crack each egg into a small ramekin, then slide them into the simmering water; poach for 3 minutes until the whites are set but the yolks remain runny.

• 6

  Place the toasted muffin halves on a plate, top each with two slices of Canadian bacon and one poached egg.

• 7

  Generously drizzle the yogurt hollandaise over the eggs and garnish with freshly snipped chives before serving.