NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

5 oz Canadian bacon

0.25 whole Whole grain English muffin

0 whole Egg yolk

2 tbsp Non-fat Greek yogurt

0.25 tsp Ghee

1 tsp Lemon juice

0.25 tsp Dijon mustard

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp White vinegar

1 tsp Fresh chives

PREPARATION

• 1

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

• 2

  Gently melt the ghee in a small pan and slowly drizzle it into the yogurt mixture while whisking constantly to create a creamy, emulsified sauce.

• 3

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

• 4

  Toast the English muffin half until golden brown and crisp to provide a sturdy base for the toppings.

• 5

  In a separate skillet over medium heat, lightly sear the Canadian bacon for 1-2 minutes per side until warmed through and slightly caramelized.

• 6

  Crack the eggs into individual ramekins, then carefully slide them into the simmering water; poach for 3 minutes until the whites are set but the yolks remain runny.

• 7

  Place the toasted muffin on a plate, top with the seared Canadian bacon, and then carefully place the poached eggs on top.

• 8

  Spoon the warm lemon-yogurt hollandaise sauce over the eggs and garnish with sea salt, black pepper, and finely chopped fresh chives.