NUTRITION

SERVINGS

INGREDIENTS

1 whole Sprouted grain English muffin

4 oz Lean Canadian bacon

2 large Eggs

1 large Egg yolk

0.25 cup Non-fat Greek yogurt

1 tsp Lemon juice

0.5 tsp Dijon mustard

0.13 tsp Sea salt

0.13 tsp Cayenne pepper

1 tsp White vinegar

1 tbsp Fresh chives

PREPARATION

• 1

  Fill a medium saucepan with water and 1 tsp white vinegar, bringing it to a gentle simmer over medium-low heat.

• 2

  Split the sprouted grain English muffin and toast until the edges are golden and crisp.

• 3

  Heat a skillet over medium-high heat and sear the Canadian bacon slices for 2 minutes per side until lightly browned.

• 4

  In a small heat-proof bowl over a pot of simmering water, whisk together the egg yolk, Greek yogurt, lemon juice, and Dijon mustard until thickened and smooth.

• 5

  Season the sauce with sea salt and a pinch of cayenne pepper, then remove from heat.

• 6

  Crack the eggs into individual ramekins and gently slide them into the simmering water, poaching for 3 minutes until the whites are set but the yolks remain runny.

• 7

  Place the toasted muffin halves on a plate, top each with two slices of Canadian bacon and one poached egg.

• 8

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