NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

5 oz Canadian bacon

1 slice Sourdough bread

1 whole Kiwi

0.25 cup Nonfat Greek yogurt

1 tsp Lemon juice

0.25 tsp Dijon mustard

0.13 tsp Ground turmeric

1 tsp Apple cider vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a medium pot of water to a gentle simmer and add the apple cider vinegar to help the egg whites congeal.

• 2

  Toast the sourdough bread slice until it is golden brown and crisp.

• 3

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

• 4

  In a non-stick skillet over medium heat, lightly sear the Canadian bacon for 1-2 minutes per side until warmed through.

• 5

  Crack each egg into a small ramekin, then carefully drop them into the simmering water and poach for 3 minutes for a soft yolk.

• 6

  Place the toasted sourdough on a plate and layer the seared Canadian bacon slices evenly on top.

• 7

  Using a slotted spoon, remove the poached eggs from the water and place them gently over the bacon.

• 8

  Drizzle the yogurt Hollandaise over the eggs, season with sea salt and black pepper, and serve with the sliced kiwi on the side.