NUTRITION

SERVINGS

INGREDIENTS

1 whole whole wheat English muffin

4 slices Canadian bacon

2 large eggs

1 large egg yolk

0.25 cup plain Greek yogurt

1 tsp lemon juice

0.5 tsp Dijon mustard

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

  Prepare the clean hollandaise by whisking the egg yolk, Greek yogurt, lemon juice, and Dijon mustard in a small heat-safe bowl.

• 2

  Place the bowl over a small pot of simmering water (double boiler method) and whisk constantly for 3-5 minutes until the sauce is thickened and warm, then season with sea salt and black pepper and set aside.

• 3

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

• 4

  Crack each of the 2 large eggs into a small ramekin, then carefully slide them into the simmering water, poaching for 3 minutes until the whites are set but the yolks remain runny.

• 5

  While the eggs poach, lightly sear the Canadian bacon in a dry skillet over medium heat until warmed through and slightly browned.

• 6

  Split and toast the whole wheat English muffin until golden.

• 7

  To assemble, place two slices of Canadian bacon on each muffin half, top with a poached egg, and drizzle generously with the yogurt hollandaise.

• 8

  Garnish with freshly chopped chives and serve immediately.