NUTRITION

SERVINGS

INGREDIENTS

0.5 whole Whole wheat English muffin

3 oz Canadian bacon

1 large Eggs

0 large Egg yolk

0.5 cup Nonfat Greek yogurt

1 tsp Dijon mustard

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White vinegar

1 tbsp Fresh chives

PREPARATION

• 1

  Whisk the Greek yogurt, egg yolk, lemon juice, and Dijon mustard in a small heat-proof bowl placed over a pot of simmering water until the sauce thickens into a silky consistency.

• 2

  Season the hollandaise sauce with sea salt and black pepper, then remove from heat and cover to keep warm.

• 3

  Fill a large saucepan with water, add the white vinegar, and bring to a very gentle simmer.

• 4

  Crack the eggs into individual small ramekins, create a gentle whirlpool in the simmering water, and carefully drop the eggs in to poach for 3 minutes until the whites are set but yolks remain soft.

• 5

  While the eggs poach, lightly sear the Canadian bacon in a non-stick skillet over medium heat until warmed through and slightly browned.

• 6

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

• 7

  Place two muffin halves on a plate, top each with two slices of Canadian bacon and one poached egg, then finish with a generous drizzle of the yogurt hollandaise and a sprinkle of fresh chives.