NUTRITION

SERVINGS

INGREDIENTS

1 whole whole wheat English muffin

4 slice Canadian bacon

2 large eggs

1 large egg yolk

0.25 cup non-fat Greek yogurt

1 tsp ghee

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

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

• 2

  In a small skillet over medium heat, lightly sear the Canadian bacon slices for 1-2 minutes per side until warmed through.

• 3

  Create the Hollandaise by whisking the egg yolk, Greek yogurt, lemon juice, and melted ghee in a heat-safe bowl over a pot of simmering water (double boiler method) until the sauce is thick and creamy.

• 4

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

• 5

  Crack the remaining two eggs into the simmering water and poach for approximately 3 minutes for a firm white and liquid gold yolk.

• 6

  Assemble by placing two slices of Canadian bacon on each toasted muffin half.

• 7

  Carefully place one poached egg on top of each bacon-layered muffin.

• 8

  Drizzle the warm Hollandaise sauce generously over the eggs and garnish with fresh chives, sea salt, and black pepper.