NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

5 oz Canadian bacon

0.5 whole whole wheat English muffin

0 large egg yolk

1 tbsp plain Greek yogurt

0 tsp ghee

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp white vinegar

PREPARATION

• 1

  Bring a medium pot of water to a gentle simmer and stir in the white vinegar.

• 2

  Crack the two poaching eggs into individual small ramekins to prepare for poaching.

• 3

  In a small heat-proof bowl, whisk together the single egg yolk, Greek yogurt, melted ghee, lemon juice, and Dijon mustard until completely smooth.

• 4

  Place the sauce bowl over the pot of simmering water, ensuring the bottom doesn't touch the water, and whisk constantly for 2-3 minutes until the sauce thickens into a velvety glaze.

• 5

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

• 6

  Create a gentle whirlpool in the simmering water with a spoon and carefully drop in the eggs, poaching for approximately 3 minutes until the whites are set but the yolks remain liquid.

• 7

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

• 8

  Place the toasted muffin on a plate, layer with the seared Canadian bacon, and carefully top with the poached eggs using a slotted spoon.

• 9

  Drizzle the warm yogurt hollandaise over the eggs and serve immediately.