NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz Canadian bacon

0.5 whole Whole-wheat English muffin

0.25 tbsp Ghee

0.25 cup Plain Greek yogurt

1 tsp Lemon juice

0.25 tsp Dijon mustard

0.13 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Cayenne pepper

1 tsp Fresh chives

1 tsp White vinegar

PREPARATION

• 1

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

• 2

  In a medium skillet over medium-high heat, lightly sear the Canadian bacon slices for 1-2 minutes per side until warmed through and slightly caramelized.

• 3

  Fill a deep saucepan with water and add the white vinegar, bringing it to a 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 melted ghee, Greek yogurt, lemon juice, Dijon mustard, sea salt, black pepper, and cayenne pepper in a small bowl until the sauce is smooth and emulsified.

• 6

  Place the toasted muffin halves on a plate and top each with two ounces of the seared Canadian bacon.

• 7

  Use a slotted spoon to carefully remove the poached eggs from the water, dabbing them on a paper towel to remove excess moisture, and place them on top of the bacon.

• 8

  Generously drizzle the zesty yogurt-based hollandaise over the eggs and garnish with freshly chopped chives before serving immediately.