NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

5 oz Canadian bacon

1 whole Whole wheat English muffin

0.25 cup Nonfat Greek yogurt

1 tsp Ghee

1 tsp Lemon juice

0.25 tsp Dijon mustard

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp White vinegar

1 tsp Fresh chives

PREPARATION

• 1

  Prepare the hollandaise by whisking the Greek yogurt, melted ghee, lemon juice, Dijon mustard, sea salt, and black pepper in a small bowl until smooth.

• 2

  Set the sauce bowl over a small pot of simmering water and whisk constantly for 2-3 minutes until warm and creamy, then set aside.

• 3

  Fill a medium saucepan with water and add the white vinegar; bring to a gentle simmer.

• 4

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

• 5

  While eggs poach, lightly toast the English muffin halves and sear the Canadian bacon in a dry skillet over medium heat until warmed through and slightly browned.

• 6

  Place the toasted muffin halves on a plate, top each with the seared Canadian bacon and a poached egg.

• 7

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