NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz Canadian bacon

1 whole whole wheat English muffin

0.25 cup non-fat Greek yogurt

1 large egg yolk

1 tsp lemon juice

0.5 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

  Split the whole wheat English muffin and toast both halves until golden brown.

• 2

  In a small skillet over medium heat, lightly sear the Canadian bacon slices for 1-2 minutes per side until heated through and slightly browned.

• 3

  Prepare the clean hollandaise by whisking the Greek yogurt, one egg yolk, lemon juice, and Dijon mustard in a small heat-proof glass bowl.

• 4

  Place the bowl over a small pot of simmering water, ensuring the bottom of the bowl does not touch the water, and whisk constantly for 3-5 minutes until the sauce is thickened and velvety.

• 5

  Remove the sauce from heat and season with sea salt and black pepper.

• 6

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

• 7

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

• 8

  To assemble, place two slices of Canadian bacon on each toasted muffin half, top each with a poached egg, and generously spoon the warm yogurt hollandaise over the top.

• 9

  Garnish with freshly chopped chives and serve immediately.