NUTRITION

SERVINGS

INGREDIENTS

1 whole English muffin

5 slices Canadian bacon

2 large eggs

1 large egg yolk

2 tbsp non-fat Greek yogurt

1 tsp lemon juice

0.5 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

  Create a double boiler by placing a heat-safe bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water.

• 2

  In the bowl, whisk together the egg yolk, Greek yogurt, lemon juice, and Dijon mustard continuously until the sauce thickens into a creamy consistency.

• 3

  Remove the sauce from heat and stir in the sea salt and black pepper; set aside in a warm spot to maintain its texture.

• 4

  Fill a medium saucepan with water and the white vinegar, bringing it to a very gentle simmer with small bubbles rising to the surface.

• 5

  Crack the whole eggs into the simmering water one at a time and poach for 3 minutes until the whites are opaque but the yolks remain soft and silky.

• 6

  While eggs poach, lightly sear the Canadian bacon slices in a non-stick skillet over medium heat until warmed through and slightly browned on the edges.

• 7

  Toast the English muffin halves until they are golden and crisp to provide a sturdy base for the eggs.

• 8

  Place the toasted muffin halves on a plate, top each with the Canadian bacon and a poached egg, then finish with a generous spoonful of hollandaise and fresh chives.