NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz Canadian bacon

1 whole Whole wheat English muffin

1 large egg yolk

2 tbsp nonfat Greek yogurt

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp cayenne pepper

1 tsp white vinegar

PREPARATION

• 1

  Fill a medium saucepan with water and add the white vinegar; bring to a gentle simmer.

• 2

  In a small heat-safe bowl, whisk together the egg yolk, Greek yogurt, lemon juice, sea salt, and cayenne pepper until smooth.

• 3

  Place the bowl over the simmering water without letting the bottom touch the water and whisk constantly for 2-3 minutes until the sauce is warm and slightly thickened.

• 4

  Toast the split whole wheat English muffin until golden brown and set aside on a plate.

• 5

  Heat a small skillet over medium heat and sear the Canadian bacon slices for 1 minute per side until warmed through.

• 6

  Carefully crack the eggs into the simmering water and poach for 3-4 minutes until the whites are set but the yolks remain runny.

• 7

  Place two slices of Canadian bacon on each muffin half, then top each with a poached egg.

• 8

  Spoon the warm yogurt hollandaise over the eggs and finish with a crack of black pepper.