NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz Canadian bacon

1 whole English muffin

0.25 cup Greek yogurt

1 tsp lemon juice

0.5 tsp Dijon mustard

0.13 tsp turmeric

1 cup baby spinach

1 tsp white vinegar

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Fill a medium saucepan with water and add white vinegar; bring to a gentle simmer.

• 2

  In a small bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, turmeric, sea salt, and black pepper until smooth to create the hollandaise.

• 3

  Gently warm the hollandaise in a small pot over very low heat, being careful not to boil or curdle the yogurt.

• 4

  Lightly sear the Canadian bacon in a non-stick skillet over medium heat until golden brown on both sides.

• 5

  Toast the English muffin halves until crisp and place the baby spinach on top to wilt slightly from the heat.

• 6

  Crack each egg into a small ramekin, then carefully slide them into the simmering water; poach for 3 minutes until whites are set but yolks remain runny.

• 7

  Layer the Canadian bacon on the muffin halves, top with the poached eggs, and generously drizzle with the warm yogurt hollandaise.