NUTRITION

SERVINGS

INGREDIENTS

1 whole Sprouted grain English muffin

4 oz Smoked salmon

2 large Eggs

0.25 cup Non-fat Greek yogurt

1 tsp Dijon mustard

1 tbsp Lemon juice

1 tbsp Fresh dill

1 cup Baby spinach

0.5 tbsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White vinegar

PREPARATION

• 1

  Bring a medium pot of water to a gentle simmer and stir in the white vinegar.

• 2

  In a small mixing bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, and finely chopped fresh dill until the sauce is smooth and aerated.

• 3

  Heat a small skillet over medium heat with the ghee and sauté the baby spinach for 1-2 minutes until just wilted, then set aside.

• 4

  Split and toast the sprouted grain English muffin halves until they are golden and crisp.

• 5

  Carefully crack each egg into a small ramekin, then gently slide them into the simmering water; poach for 3 minutes until the whites are opaque but the yolks remain soft.

• 6

  Assemble the Benedict by layering half of the wilted spinach on each toasted muffin half, followed by 2 ounces of smoked salmon per side.

• 7

  Use a slotted spoon to carefully lift the poached eggs from the water, dabbing the bottom with a paper towel to remove excess moisture, and place one on each muffin.

• 8

  Drizzle the creamy dill sauce generously over the eggs and finish with a sprinkle of sea salt and black pepper.