NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz Canadian bacon

1 whole whole grain English muffin

1 large egg yolk

1 tsp ghee

2 tbsp non-fat Greek yogurt

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp paprika

1 tsp white vinegar

PREPARATION

• 1

  To make the lightened hollandaise, whisk the egg yolk, Greek yogurt, lemon juice, and melted ghee in a heat-safe bowl set over a pot of simmering water, stirring constantly until the sauce thickens.

• 2

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

• 3

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

• 4

  While the eggs poach, lightly sear the Canadian bacon in a non-stick skillet over medium heat and toast the English muffin halves until crisp.

• 5

  Place the toasted muffin halves on a plate, top each with two slices of Canadian bacon and one poached egg.

• 6

  Drizzle the warm hollandaise sauce over the eggs and garnish with sea salt, black pepper, and a dusting of paprika.