NUTRITION

SERVINGS

INGREDIENTS

0.5 whole whole grain English muffin

5 oz Canadian bacon

2 large eggs

0.25 cup plain Greek yogurt

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp ground turmeric

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp white vinegar

1 tbsp fresh chives

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, and turmeric until the sauce is smooth and yellow.

• 2

  Warm the Canadian bacon in a dry skillet over medium heat for 1-2 minutes per side until heated through.

• 3

  Split the English muffin and toast until the edges are golden and crisp.

• 4

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

• 5

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

• 6

  Poach the eggs for 3 to 4 minutes until the whites are completely set but the yolks remain soft and runny.

• 7

  Place the toasted muffin halves on a plate and top each with the warmed Canadian bacon.

• 8

  Use a slotted spoon to lift the eggs from the water, patting the bottom of the spoon with a paper towel to remove excess moisture.

• 9

  Place one egg on each muffin half and generously drizzle with the prepared yogurt hollandaise.

• 10

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