NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

2.5 oz prosciutto

1 whole whole grain English muffin

0.25 cup non-fat Greek yogurt

1 large egg yolk

1 tsp Dijon mustard

1 tsp lemon juice

0.25 tsp turmeric powder

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

PREPARATION

• 1

  Place the prosciutto slices in a cold skillet over medium heat and cook until crispy, about 2-3 minutes per side. Set aside on a paper towel.

• 2

  In the same skillet, quickly sauté the fresh baby spinach with a pinch of sea salt until just wilted, then remove from heat.

• 3

  To make the clean hollandaise, whisk the Greek yogurt, one egg yolk, Dijon mustard, lemon juice, and turmeric powder in a small heat-proof bowl.

• 4

  Place the bowl over a small pot of simmering water (double boiler method) and whisk constantly for 3-5 minutes until the sauce is thickened and warm. Season with a pinch of salt and pepper.

• 5

  Bring a separate pot of water to a gentle simmer and add the white vinegar. Crack the two remaining eggs into the water and poach for 3 minutes for a liquid gold yolk.

• 6

  Split and toast the whole grain English muffin until golden brown.

• 7

  Assemble by placing the sautéed spinach on the toasted muffin halves, followed by the crispy prosciutto and the poached eggs.

• 8

  Drizzle the warm turmeric yogurt sauce over the eggs and finish with a final crack of black pepper.