NUTRITION

SERVINGS

INGREDIENTS

1 whole sprouted grain English muffin

4 oz nitrate-free Canadian bacon

2 large eggs

0.25 cup non-fat Greek yogurt

1 tsp ghee

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp smoked paprika

1 tsp fresh chives

1 tsp white vinegar

PREPARATION

• 1

  Whisk the Greek yogurt, melted ghee, lemon juice, and Dijon mustard in a small bowl until smooth and creamy to create the clean hollandaise.

• 2

  Fill a medium saucepan with water and white vinegar, bringing it to a very gentle simmer over medium-low heat.

• 3

  Toast the split English muffin halves until they are golden brown and provide a sturdy, crisp base for the toppings.

• 4

  In a small skillet, sear the Canadian bacon for 2 minutes per side until the edges are slightly caramelized and the meat is warmed through.

• 5

  Carefully crack the eggs into the simmering water and poach for 3 minutes until the whites are opaque but the yolks remain liquid.

• 6

  Assemble by placing the seared bacon on the toasted muffins, topping each with a poached egg, and generously drizzling with the warm yogurt hollandaise.

• 7

  Finish the dish by sprinkling with sea salt, black pepper, smoked paprika, and freshly chopped chives.