NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 large egg yolk

4 oz Canadian bacon

0.5 whole whole-wheat English muffin

1 tsp ghee

1 tbsp plain Greek yogurt

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh chives

1 tsp apple cider vinegar

PREPARATION

• 1

  Fill a medium saucepan with water and add the apple cider vinegar; bring to a very gentle simmer over medium-low heat.

• 2

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

• 3

  Place the bowl over the simmering water (ensuring the bottom doesn't touch the water) and whisk constantly for 2-3 minutes until the sauce is thickened and velvety.

• 4

  Toast the English muffin half until golden brown and spread with the ghee.

• 5

  Place the Canadian bacon in a dry skillet over medium heat for 1 minute per side until warmed and slightly browned.

• 6

  Crack the remaining two eggs into separate small ramekins, then gently slide them into the simmering water; poach for 3 minutes until the whites are opaque but the yolks are still soft.

• 7

  Layer the Canadian bacon onto the toasted muffin, top with the poached eggs, and generously drizzle with the warm hollandaise sauce.

• 8

  Garnish with sea salt, black pepper, and freshly snipped chives before serving.