NUTRITION

SERVINGS

INGREDIENTS

1 whole English muffin

4 oz Canadian bacon

2 large eggs

0 large egg yolk

0 tsp ghee

2 tbsp nonfat Greek yogurt

1 tsp lemon juice

0.5 tsp Dijon mustard

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

  To make the lightened hollandaise, whisk the egg yolk, Greek yogurt, lemon juice, and Dijon mustard in a small heat-proof bowl until smooth.

• 2

  Place the bowl over a small pot of simmering water (double boiler method), whisking constantly until the sauce thickens; stir in the ghee, sea salt, and black pepper, then remove from heat and cover to keep warm.

• 3

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

• 4

  Crack each of the 2 large eggs into a small ramekin, create a gentle whirlpool in the simmering water, and carefully drop the eggs in to poach for 3 minutes until the whites are set but yolks remain runny.

• 5

  While the eggs poach, toast the split English muffin halves and lightly sear the Canadian bacon in a dry skillet over medium-high heat until warmed through.

• 6

  Place the toasted muffin halves on a plate, top each with 2 ounces of Canadian bacon and one poached egg.

• 7

  Drizzle the warm hollandaise sauce over the eggs and garnish with freshly chopped chives before serving.