NUTRITION

SERVINGS

INGREDIENTS

1 whole English muffin

4 oz Canadian bacon

2 large eggs

0.25 cup Nonfat Greek yogurt

1 large egg yolk

1 tsp Dijon mustard

1 tsp Lemon juice

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp White vinegar

1 tsp Fresh chives

PREPARATION

• 1

  Whisk the Greek yogurt, egg yolk, lemon juice, and Dijon mustard in a small heat-proof bowl.

• 2

  Place the bowl over a small pot of simmering water, whisking constantly until the sauce is thickened and warm, then season with salt and pepper.

• 3

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

• 4

  Crack each egg into a small ramekin and gently slide them into the simmering water, poaching for about 3 minutes until the whites are opaque but the yolks remain soft.

• 5

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

• 6

  In a dry skillet over medium heat, lightly sear the Canadian bacon slices for 1 minute per side.

• 7

  Place the bacon on the toasted muffin halves, top with the poached eggs, and generously spoon the warm hollandaise over the top.

• 8

  Garnish with freshly chopped chives and serve immediately.