NUTRITION

SERVINGS

INGREDIENTS

0.5 whole Whole wheat English muffin

4 oz Canadian bacon

2 large Eggs

1 cup Fresh baby spinach

0.25 cup Plain non-fat Greek yogurt

1 large Egg yolk

1 tsp Fresh lemon juice

0.25 tsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White vinegar

PREPARATION

• 1

  Fill a medium pot with water and the white vinegar, bringing it to a very gentle simmer over medium-low heat.

• 2

  In a small heat-proof glass bowl, whisk together the Greek yogurt, one egg yolk, lemon juice, and ghee until well combined.

• 3

  Place the bowl over the simmering water pot to create a double boiler, whisking constantly for 3-5 minutes until the sauce thickens into a velvety consistency.

• 4

  Remove the hollandaise sauce from the heat, season with a pinch of sea salt and black pepper, and cover to keep warm.

• 5

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

• 6

  In a small non-stick skillet, quickly sear the Canadian bacon for 1 minute per side and toss in the spinach just until wilted.

• 7

  Carefully crack the two remaining eggs into the simmering vinegar water and poach for exactly 3 minutes for a firm white and runny yolk.

• 8

  Assemble by placing the wilted spinach and seared bacon on the muffin halves, topping each with a poached egg and a generous drizzle of the yogurt hollandaise.