NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

3 oz Canadian bacon

1 whole whole wheat English muffin

0.25 cup non-fat Greek yogurt

1 large egg yolk

1 tsp ghee

1 tsp lemon juice

0.25 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

  Whisk the Greek yogurt, one egg yolk, melted ghee, lemon juice, and Dijon mustard in a small heat-proof bowl until completely smooth.

• 2

  Place the bowl over a small pot of simmering water to create a double boiler, whisking constantly for 3-5 minutes until the sauce thickens into a velvety consistency.

• 3

  Remove the sauce from heat and season with sea salt and black pepper, then set aside in a warm spot.

• 4

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

• 5

  Crack the remaining two eggs into separate small ramekins, then carefully slide them into the simmering water to poach for 3 minutes until the whites are set but the yolks remain runny.

• 6

  While the eggs poach, lightly sear the Canadian bacon in a skillet over medium heat for 1-2 minutes per side until warmed and slightly browned.

• 7

  Split and toast the whole wheat English muffin until golden and crisp.

• 8

  Place two slices of Canadian bacon on each toasted muffin half, top with a poached egg, and generously drizzle with the warm hollandaise sauce.

• 9

  Garnish with freshly chopped chives and serve immediately.