NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole-wheat English muffin

6 slices Canadian bacon

2 large Eggs

1 large Egg yolk

0 tbsp Ghee

2 tbsp Plain non-fat Greek yogurt

1 tsp Lemon juice

0.13 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White vinegar

2 cups Fresh baby spinach

0 tsp Extra virgin olive oil

PREPARATION

• 1

  In a small skillet, heat the olive oil over medium heat and sauté the baby spinach until wilted, then set aside.

• 2

  Lightly toast the split English muffin halves until golden brown.

• 3

  In the same skillet used for spinach, sear the Canadian bacon slices for 1-2 minutes per side until heated through.

• 4

  Fill a medium saucepan with water and the white vinegar, bringing it to a gentle simmer.

• 5

  Carefully crack the 2 large eggs into the simmering water and poach for 3 minutes for a runny yolk.

• 6

  To make the sauce, whisk the egg yolk, Greek yogurt, and lemon juice in a heat-proof bowl over a pot of simmering water.

• 7

  Slowly whisk the melted ghee into the yolk mixture until the sauce is thick and velvety.

• 8

  Season the sauce with sea salt, black pepper, and a pinch of cayenne pepper.

• 9

  Assemble by placing spinach and Canadian bacon on the muffin halves, topping with a poached egg and a generous spoonful of hollandaise.