NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole wheat English muffin

4 ounces Canadian bacon

2 large Eggs

0 large Egg yolk

1 tbsp Plain Greek yogurt

0.5 tsp Ghee

1 tsp Lemon juice

0.25 tsp Dijon mustard

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp White vinegar

0.13 tsp Smoked paprika

1 tsp Fresh chives

PREPARATION

• 1

  Fill a medium saucepan with water and 1 tsp white vinegar; bring to a very gentle simmer over medium-low heat.

• 2

  Split the whole wheat English muffin and toast until golden brown, then set aside on a warm plate.

• 3

  In a small skillet over medium heat, sear the 4 ounces of Canadian bacon until heated through and slightly crisp on the edges.

• 4

  Prepare the Hollandaise by whisking 1 large egg yolk, 1 tbsp Greek yogurt, 1 tsp lemon juice, and 0.25 tsp Dijon mustard in a heat-proof bowl placed over a pot of simmering water.

• 5

  Gradually whisk 1 tsp of melted ghee into the sauce until thickened and velvety, then season with 0.125 tsp sea salt and 0.125 tsp black pepper.

• 6

  Crack 2 large eggs into small ramekins, create a gentle whirlpool in the simmering water, and slide the eggs in to poach for 3 minutes until whites are set but yolks remain runny.

• 7

  Place the Canadian bacon on each toasted muffin half, top with a poached egg, and generously drizzle with the yogurt Hollandaise.

• 8

  Garnish with 0.125 tsp smoked paprika and 1 tsp freshly chopped chives before serving immediately.