NUTRITION

SERVINGS

INGREDIENTS

1 whole sprouted grain English muffin

4 oz Canadian bacon

2 large eggs

1 large egg yolk

0.25 cup plain nonfat Greek yogurt

1 tsp Dijon mustard

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp cayenne pepper

1 tsp white vinegar

1 tbsp fresh chives

PREPARATION

• 1

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

• 2

  In a small skillet over medium heat, lightly sear the Canadian bacon for 1-2 minutes per side until warmed through.

• 3

  Prepare the clean hollandaise by whisking the single egg yolk, Greek yogurt, Dijon mustard, lemon juice, sea salt, and cayenne in a heat-safe bowl.

• 4

  Place the bowl over a small pot of simmering water (double boiler method) and whisk constantly for 3-5 minutes until the sauce is thickened and warm, then remove from heat.

• 5

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

• 6

  Crack the two eggs into individual ramekins, create a gentle whirlpool in the water, and carefully drop the eggs in to poach for 3 minutes.

• 7

  Remove the eggs with a slotted spoon and pat dry on a paper towel.

• 8

  Assemble by placing two slices of Canadian bacon on each muffin half, topping with a poached egg, and drizzling with the warm yogurt hollandaise.

• 9

  Garnish with freshly chopped chives and serve immediately.