NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole wheat English muffin

2 large Eggs

3 slice Canadian bacon

1 large Egg yolk

0.25 cup Non-fat Greek yogurt

0.5 tbsp 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

  Bring a medium pot of water to a gentle simmer and stir in the white vinegar to help the egg whites coagulate.

• 2

  Prepare the clean Hollandaise by whisking the egg yolk, non-fat Greek yogurt, and lemon juice in a small glass bowl until completely smooth.

• 3

  Place the bowl over the simmering water (double boiler method) and slowly whisk in the melted ghee until the sauce is thickened and warm.

• 4

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

• 5

  In a non-stick skillet over medium heat, sear the Canadian bacon slices for 1-2 minutes per side until heated through.

• 6

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

• 7

  Layer each toasted muffin half with the Canadian bacon and a poached egg, then generously spoon the yogurt Hollandaise over the top.

• 8

  Finish with sea salt, black pepper, and a sprinkle of finely chopped fresh chives before serving immediately.