NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

2 oz Canadian bacon

1 whole whole-grain English muffin

0.25 cup non-fat Greek yogurt

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp ground turmeric

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp white vinegar

1 tbsp fresh chives

PREPARATION

• 1

  Whisk the Greek yogurt, lemon juice, Dijon mustard, turmeric, salt, and pepper in a small bowl until smooth.

• 2

  Place the bowl over a pot of simmering water (double boiler) and whisk constantly for 2-3 minutes until the sauce is warm and velvety, then set aside.

• 3

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

• 4

  Crack each egg into a small ramekin, then carefully slide them into the simmering water and poach for 3 to 4 minutes until the whites are set but the yolks remain runny.

• 5

  While the eggs poach, toast the English muffin halves until they are golden brown and crisp.

• 6

  Heat a skillet over medium-high heat and sear the Canadian bacon slices for 1 minute per side until slightly browned.

• 7

  Place two slices of Canadian bacon on each toasted muffin half, top with a poached egg, and spoon the warm yogurt hollandaise over the top.

• 8

  Garnish with freshly chopped chives and serve immediately.