NUTRITION

SERVINGS

INGREDIENTS

0.5 whole Whole-wheat English muffin

2 oz Canadian bacon

2 large Eggs

0 large Egg yolk

0.25 cup Non-fat Greek yogurt

0 tsp Ghee

1 tsp Lemon juice

0.25 tsp Dijon mustard

0.13 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Cayenne pepper

1 tsp White vinegar

1 tbsp Fresh chives

PREPARATION

• 1

  Prepare the clean hollandaise by whisking the egg yolk, Greek yogurt, lemon juice, Dijon mustard, and ghee in a small heat-safe bowl.

• 2

  Place the bowl over a pot of simmering water (double boiler method) and whisk constantly for 3-5 minutes until the sauce thickens and reaches a velvety consistency. Season with sea salt, black pepper, and cayenne, then keep warm on very low heat.

• 3

  Split the English muffin and toast until golden brown. Set aside.

• 4

  Heat a skillet over medium-high heat and sear the Canadian bacon slices for 1-2 minutes per side until slightly crisp around the edges.

• 5

  Fill a medium saucepan with water and add the white vinegar. Bring to a gentle simmer. Crack each egg into a small ramekin, create a gentle whirlpool in the water, and carefully drop the eggs in.

• 6

  Poach the eggs for 3 minutes for a runny yolk or 4 minutes for a firmer set. Remove with a slotted spoon and drain on a paper towel.

• 7

  Assemble by placing two slices of Canadian bacon on each muffin half, topping with a poached egg, and generously drizzling with the yogurt hollandaise.

• 8

  Garnish with freshly chopped chives and serve immediately.