NUTRITION

SERVINGS

INGREDIENTS

1 whole sprouted grain English muffin

4 oz Canadian bacon

2 large eggs

1 large egg yolk

0.25 cup plain non-fat Greek yogurt

1 tsp lemon juice

0.25 tsp Dijon mustard

0.05 tsp cayenne pepper

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp white vinegar

1 tbsp fresh chives

PREPARATION

• 1

  Prepare the hollandaise by whisking the egg yolk, Greek yogurt, lemon juice, and Dijon mustard in a small heat-proof glass bowl until completely smooth.

• 2

  Place the bowl over a small pot of simmering water, ensuring the bottom of the bowl does not touch the water, and whisk constantly for 3-5 minutes until the sauce thickens.

• 3

  Remove the sauce from heat and stir in the sea salt and cayenne pepper, then set aside in a warm spot.

• 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, create a gentle vortex in the simmering water with a spoon, and drop the eggs in to poach for exactly 3 minutes for a runny yolk.

• 6

  While the eggs poach, split and toast the sprouted grain English muffin and lightly sear the Canadian bacon slices in a dry skillet over medium heat until warmed through.

• 7

  To assemble, place two slices of Canadian bacon on each toasted muffin half, top with a poached egg, and spoon the warm yogurt hollandaise over the top.

• 8

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