NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz Canadian bacon

1 whole whole grain English muffin

0.25 cup plain Greek yogurt

1 tsp Dijon mustard

1 tbsp lemon juice

0.13 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

1 tsp white vinegar

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the plain Greek yogurt, Dijon mustard, lemon juice, and cayenne pepper until the sauce is smooth and creamy.

• 3

  Heat a non-stick skillet over medium-high heat and sear the Canadian bacon for 2 minutes per side until the edges are golden and crisp.

• 4

  Split the whole grain English muffin and toast until the surface is firm and lightly browned.

• 5

  Crack one egg into a small ramekin, create a gentle vortex in the simmering water, and carefully drop the egg into the center, poaching for 3 minutes.

• 6

  Remove the poached egg with a slotted spoon and repeat the process with the second egg, ensuring the whites are set but the yolks remain runny.

• 7

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

• 8

  Generously drizzle the zesty yogurt hollandaise over the eggs and garnish with sea salt, black pepper, and fresh chives.