NUTRITION

SERVINGS

INGREDIENTS

1 whole whole wheat English muffin

4 slices Canadian bacon

2 large eggs

1 large egg yolk

0.25 cup plain nonfat Greek yogurt

1 tsp ghee

1 tsp lemon juice

1 tsp white vinegar

0.13 tsp sea salt

0.13 tsp cayenne pepper

1 tsp fresh chives

PREPARATION

• 1

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

• 2

  Crack each egg into a small ramekin, create a gentle vortex in the simmering water with a spoon, and carefully slide the eggs in to poach for 3 minutes until the whites are set but yolks remain soft.

• 3

  In a small heat-proof glass bowl, whisk together the single egg yolk, Greek yogurt, melted ghee, lemon juice, sea salt, and cayenne pepper until smooth.

• 4

  Place the bowl over the pot of simmering water (double boiler method) and whisk constantly for 2 minutes until the sauce is thickened and warm.

• 5

  Toast the English muffin halves until golden brown and lightly sear the Canadian bacon slices in a non-stick skillet over medium heat for 1 minute per side.

• 6

  Assemble by placing two slices of bacon on each muffin half, followed by a poached egg.

• 7

  Drizzle the warm yogurt hollandaise over the eggs and garnish with chopped fresh chives before serving.