NUTRITION

SERVINGS

INGREDIENTS

1 whole whole grain English muffin

4 oz Canadian bacon

2 large eggs

1 large egg yolk

0.25 cup plain non-fat Greek yogurt

1 tsp lemon juice

0.5 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

  Whisk the egg yolk, Greek yogurt, lemon juice, and Dijon mustard in a small heat-proof bowl until completely smooth.

• 2

  Place the bowl over a small pot of simmering water, ensuring the bottom of the bowl does not touch the water, and whisk constantly for 3 to 5 minutes until the sauce thickens.

• 3

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

• 4

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

• 5

  Split the whole grain English muffin and toast both halves until golden and crisp.

• 6

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

• 7

  Crack each egg into a small ramekin, create a gentle whirlpool in the simmering water with a spoon, and carefully slide the eggs in.

• 8

  Poach the eggs for exactly 3 minutes for a runny yolk, then remove with a slotted spoon and drain on a paper towel.

• 9

  Assemble by placing two slices of Canadian bacon on each toasted muffin half, followed by a poached egg.

• 10

  Drizzle the warm Greek yogurt hollandaise over the eggs and garnish with freshly snipped chives before serving.