NUTRITION

SERVINGS

INGREDIENTS

1 whole whole wheat English muffin

4 slices nitrate-free Canadian bacon

2 large large eggs

2 large large egg whites

0.25 cup nonfat Greek yogurt

1 large large egg yolk

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp cayenne pepper

1 tsp white vinegar

1 tbsp fresh chives

PREPARATION

• 1

  In a small heat-safe bowl, whisk together the Greek yogurt, one egg yolk, lemon juice, sea salt, and cayenne pepper until smooth.

• 2

  Place the bowl over a small pot of simmering water (double boiler method) and whisk constantly for 3-5 minutes until the sauce thickens into a velvety consistency; remove from heat and keep warm.

• 3

  In a separate medium skillet over medium heat, lightly sear the Canadian bacon slices for 1-2 minutes per side until warmed through.

• 4

  Toast the split English muffin halves until golden brown.

• 5

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

• 6

  Crack each egg and egg white into individual small ramekins; gently slide them into the simmering water and poach for 3 minutes until the whites are set but the yolks remain runny.

• 7

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

• 8

  Use a slotted spoon to carefully lift the poached eggs and whites from the water, blotting excess moisture with a paper towel, and place them on top of the bacon.

• 9

  Spoon the warm yogurt hollandaise over the eggs and garnish with fresh chives and black pepper.