NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 slices Canadian bacon

1 whole whole wheat English muffin

0.25 cup non-fat Greek yogurt

1 large egg yolk

1 tsp lemon juice

0.5 tsp Dijon mustard

0.13 tsp sea salt

0.13 tsp cayenne pepper

1 tsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

  Prepare the hollandaise by whisking the Greek yogurt, egg yolk, lemon juice, and mustard in a small heat-proof bowl over a pot of simmering water until thickened and velvety.

• 2

  Season the sauce with sea salt and a pinch of cayenne pepper, then set aside in a warm spot.

• 3

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

• 4

  Crack the eggs into individual ramekins, then carefully slide them into the simmering water to poach for 3-4 minutes until the whites are set but yolks remain runny.

• 5

  While eggs poach, lightly toast the split English muffin and warm the Canadian bacon in a dry skillet over medium heat.

• 6

  Place two slices of Canadian bacon on each toasted muffin half.

• 7

  Use a slotted spoon to lift the poached eggs from the water, pat dry, and place on top of the bacon.

• 8

  Drizzle the warm hollandaise sauce over the eggs and garnish with freshly chopped chives.