NUTRITION

SERVINGS

INGREDIENTS

1 whole whole wheat English muffin

4 slice Canadian bacon

2 large eggs

0.5 cup non-fat Greek yogurt

1 large egg yolk

1 tsp lemon juice

0.25 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

  Whisk the Greek yogurt, egg yolk, lemon juice, and Dijon mustard in a small heat-proof bowl until smooth.

• 2

  Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water, and whisk constantly until the sauce is thickened and velvety.

• 3

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

• 4

  Warm the Canadian bacon in a non-stick skillet over medium heat for about 1 minute per side until slightly browned.

• 5

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

• 6

  Carefully crack the eggs into the simmering water and poach for 3 minutes until the whites are set but the yolks are still soft.

• 7

  Place two slices of Canadian bacon on each toasted muffin half and top each with a poached egg.

• 8

  Generously spoon the warm yogurt hollandaise over the eggs and garnish with sea salt, black pepper, and fresh chives.