NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 slice Canadian bacon

0.5 whole whole wheat English muffin

0.25 cup plain non-fat Greek yogurt

0 large egg yolk

0 tsp ghee

1 tsp lemon juice

0.25 tsp dijon mustard

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp apple cider vinegar

1 tsp fresh chives

PREPARATION

• 1

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

• 2

  In a small heat-proof bowl, whisk together the Greek yogurt, egg yolk, lemon juice, Dijon mustard, and sea salt until smooth.

• 3

  Place the bowl over a small pot of simmering water, ensuring the bottom of the bowl does not touch the water, and whisk constantly until the sauce thickens into a velvety consistency.

• 4

  Whisk the melted ghee into the yogurt mixture and keep the sauce warm over very low heat.

• 5

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

• 6

  In a separate skillet over medium heat, lightly sear the Canadian bacon slices for about 1 minute per side until warmed through.

• 7

  Crack the eggs into individual small ramekins, then gently slide them into the simmering water; poach for 3 minutes until the whites are set but the yolks remain runny.

• 8

  Place two slices of Canadian bacon on each toasted muffin half, then carefully top each with a poached egg using a slotted spoon.

• 9

  Drizzle the warm yogurt hollandaise over the eggs and garnish with fresh chives and a crack of black pepper.