NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

4 oz Canadian bacon

1 whole Whole wheat English muffin

0 large Egg yolk

0.25 cup Nonfat Greek yogurt

0 tsp Ghee

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Paprika

1 tsp White vinegar

PREPARATION

• 1

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

• 2

  Whisk the egg yolk, Greek yogurt, ghee, and lemon juice in a small heat-safe bowl over a pot of simmering water until the sauce is thick and velvety.

• 3

  Season the hollandaise sauce with sea salt and black pepper, then keep it warm on very low heat.

• 4

  Crack the remaining two eggs into individual ramekins and gently slide them into the simmering water to poach for 3 minutes.

• 5

  While eggs poach, lightly sear the Canadian bacon in a skillet and toast the split English muffin until golden.

• 6

  Place the toasted muffin halves on a plate, top each with two slices of bacon and one poached egg.

• 7

  Drizzle the creamy hollandaise over the eggs and finish with a dusting of paprika.