NUTRITION

SERVINGS

INGREDIENTS

1 whole whole grain English muffin

4 oz Canadian bacon

2 large large eggs

1 large large egg yolk

0.25 cup non-fat Greek yogurt

1 tsp lemon juice

0.25 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp paprika

1 tsp white vinegar

PREPARATION

• 1

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

• 2

  Place the bowl over a small pot of simmering water (double boiler method) and whisk constantly for 3-5 minutes until the sauce thickens slightly and is warmed through. Remove from heat and cover to keep warm.

• 3

  Split the English muffin and toast until golden brown.

• 4

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

• 5

  Fill a medium saucepan with water and add the white vinegar. Bring to a gentle simmer. Crack each of the 2 large eggs into small ramekins.

• 6

  Create a gentle whirlpool in the simmering water and carefully drop in the eggs. Poach for 3 minutes for a runny yolk.

• 7

  Place the toasted muffin halves on a plate, top each with 2 ounces of Canadian bacon, and then a poached egg.

• 8

  Drizzle the warm yogurt hollandaise over the eggs and garnish with a pinch of paprika.