NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole wheat English muffin

4 oz Canadian bacon

2 large Eggs

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 Black pepper

0.13 tsp Cayenne pepper

1 tsp Fresh chives

1 tsp White vinegar

PREPARATION

• 1

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

• 2

  Season the yogurt sauce with sea salt and cayenne pepper, then remove from heat and keep warm by covering the bowl.

• 3

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

• 4

  Crack the two remaining eggs into individual small ramekins, then carefully slide them into the simmering water to poach for 3 minutes until the whites are set but yolks remain soft.

• 5

  While eggs poach, split and toast the whole wheat English muffin and quickly sear the Canadian bacon in a dry non-stick skillet over medium heat until warmed through.

• 6

  Place two slices of Canadian bacon on each toasted muffin half, carefully top with a poached egg using a slotted spoon, and generously drizzle with the warm hollandaise sauce.

• 7

  Garnish with freshly chopped chives and a crack of black pepper before serving immediately.