NUTRITION

SERVINGS

INGREDIENTS

1 whole whole-wheat English muffin

4 oz Canadian bacon

2 large eggs

0.25 cup non-fat Greek yogurt

1 tsp ghee

0.5 tsp Dijon mustard

1 tsp lemon juice

0.13 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

  In a small heat-safe bowl, whisk together the Greek yogurt, melted ghee, Dijon mustard, lemon juice, turmeric, sea salt, and black pepper until smooth.

• 2

  Place the bowl over a small pot of simmering water (double boiler method) and whisk constantly for 2-3 minutes until the sauce is warm and creamy; do not let it boil.

• 3

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

• 4

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

• 5

  While the eggs poach, heat a non-stick skillet over medium-high heat and sear the Canadian bacon for 1-2 minutes per side until lightly browned.

• 6

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

• 7

  Place two muffin halves on a plate, layer each with 2 ounces of Canadian bacon, and top with a poached egg.

• 8

  Generously spoon the warm yogurt hollandaise over the eggs and garnish with freshly chopped chives.