NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

4 oz Canadian bacon

1 whole whole wheat English muffin

0.25 cup non-fat Greek yogurt

0 tsp ghee

1 tsp lemon juice

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tbsp fresh chives

PREPARATION

• 1

  Fill a medium saucepan with water and the white vinegar, then bring to a very gentle simmer over medium heat.

• 2

  Prepare the high-protein Hollandaise by whisking together the Greek yogurt, melted ghee, lemon juice, turmeric, and half of the sea salt in a small bowl until smooth and warm.

• 3

  Heat a non-stick skillet over medium-high heat and sear the Canadian bacon slices for 1-2 minutes per side until lightly browned and fragrant.

• 4

  Split the whole wheat English muffin and toast until the edges are golden and crisp.

• 5

  Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water and carefully slide the eggs in, poaching for exactly 3 minutes for a firm white and runny yolk.

• 6

  Place the toasted muffin halves on a plate and top each with 2 ounces of the seared Canadian bacon.

• 7

  Use a slotted spoon to remove the poached eggs from the water, patting them dry with a paper towel before placing them on top of the bacon.

• 8

  Spoon the yogurt Hollandaise generously over the eggs and garnish with fresh chives, the remaining sea salt, and black pepper.