NUTRITION

SERVINGS

INGREDIENTS

0.5 whole whole-wheat English muffin

3 large eggs

4 oz Canadian bacon

2 tbsp nonfat Greek yogurt

0 tsp ghee

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tbsp fresh chives

PREPARATION

• 1

  In a small heat-proof bowl, whisk together the Greek yogurt, melted ghee, lemon juice, Dijon mustard, and turmeric until the texture is velvety.

• 2

  Fill a wide saucepan with water and the white vinegar, bringing it to a very gentle simmer over medium-low heat.

• 3

  Crack each egg into a small ramekin, then carefully slide them into the simmering water one at a time.

• 4

  Poach the eggs for approximately 3 to 4 minutes until the whites are fully opaque and set, but the yolks are still soft.

• 5

  While eggs poach, toast the English muffin halves and lightly brown the Canadian bacon in a non-stick skillet for 1 minute per side.

• 6

  Assemble by placing the bacon on the muffin halves, topping with the poached eggs, and spooning the warm sauce over the top.

• 7

  Season with sea salt and black pepper, then garnish with freshly chopped chives before serving immediately.