NUTRITION

SERVINGS

INGREDIENTS

1 whole whole wheat English muffin

4 slices Canadian bacon

2 large eggs

1 large egg yolk

0.25 cup plain non-fat Greek yogurt

1 tsp ghee

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp cayenne pepper

1 tsp white vinegar

1 tbsp fresh chives

PREPARATION

• 1

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

• 2

  In a heat-proof bowl placed over the simmering water, whisk together the Greek yogurt, egg yolk, lemon juice, sea salt, and cayenne pepper.

• 3

  Continue whisking the yogurt mixture constantly until it thickens into a sauce consistency, then stir in the ghee until melted and smooth before removing from heat.

• 4

  Heat a small non-stick skillet over medium-high heat and sear the Canadian bacon slices for about 2 minutes per side until lightly browned and heated through.

• 5

  Split the whole wheat English muffin and toast the halves until they are golden brown and crisp.

• 6

  Carefully crack the remaining eggs into the simmering water and poach for 3 minutes until the whites are fully set but the yolks remain liquid.

• 7

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

• 8

  Generously drizzle the warm hollandaise sauce over the eggs and garnish with fresh chives and a crack of black pepper.