NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole grain English muffin

4 oz Canadian bacon

2 large Eggs

0 large Egg yolk

0.25 cup Plain Greek yogurt

0.5 tsp Ghee

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh chives

1 tsp White vinegar

PREPARATION

• 1

  Fill a medium pot with water and add 1 teaspoon of white vinegar; bring to a gentle simmer over medium heat.

• 2

  In a small heat-safe glass bowl, whisk together the single egg yolk, Greek yogurt, melted ghee, and lemon juice until the mixture is completely smooth.

• 3

  Place the bowl over the simmering water pot to create a double boiler, whisking the yogurt mixture constantly for 2-3 minutes until it is warm and slightly thickened, then remove from heat.

• 4

  Season the hollandaise sauce with sea salt and black pepper, covering it to keep warm while you prepare the rest of the meal.

• 5

  In a small skillet over medium heat, lightly brown the Canadian bacon slices for about 1 minute per side until heated through.

• 6

  Split the whole grain English muffin and toast the halves until they are golden brown and crisp.

• 7

  Crack each of the two large eggs into individual small ramekins.

• 8

  Use a spoon to create a gentle whirlpool in the simmering water and carefully slide the eggs in, poaching them for 3 minutes until the whites are set but the yolks remain runny.

• 9

  Place two slices of Canadian bacon on each toasted muffin half, then use a slotted spoon to lift the poached eggs from the water and place them on top of the bacon.

• 10

  Generously drizzle the warm Greek yogurt hollandaise over the eggs and garnish with finely chopped fresh chives.