NUTRITION

SERVINGS

INGREDIENTS

1 whole whole wheat English muffin

2 large eggs

3 oz Canadian bacon

1 large egg yolk

0.25 cup plain Greek yogurt

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp sea salt

0.13 tsp black pepper

1 pinch cayenne pepper

1 tsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

  To make the clean hollandaise, whisk the egg yolk, Greek yogurt, lemon juice, Dijon mustard, sea salt, black pepper, and cayenne in a heat-proof glass bowl.

• 2

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

• 3

  Fill a medium saucepan with water and the white vinegar; bring to a gentle simmer over medium heat.

• 4

  Crack each whole egg into a small ramekin, create a gentle whirlpool in the simmering water, and carefully drop the eggs in to poach for 3 minutes for a runny yolk.

• 5

  While the eggs poach, sear the Canadian bacon in a dry skillet over medium-high heat for 1 minute per side until lightly browned.

• 6

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

• 7

  Assemble by placing two slices of Canadian bacon on each muffin half, followed by a poached egg.

• 8

  Generously spoon the warm yogurt hollandaise over the eggs and garnish with freshly chopped chives.