NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole wheat English muffin

4 slice Canadian bacon

2 large Eggs

1 large Egg yolk

0.25 cup Plain Greek yogurt

1 tsp Lemon juice

0.5 tsp Dijon mustard

1 tsp White vinegar

0.13 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Paprika

PREPARATION

• 1

  Fill a medium saucepan with water and add the white vinegar; bring to a gentle simmer.

• 2

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

• 3

  Place the bowl over a pot of barely simmering water to create a double boiler and whisk constantly for 3 to 5 minutes until the sauce is thickened and velvety.

• 4

  Season the hollandaise with sea salt and black pepper, then remove from heat and keep warm.

• 5

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

• 6

  Toast the split English muffin until golden brown.

• 7

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

• 8

  Poach the eggs for 3 minutes for a runny yolk, then remove with a slotted spoon and drain on a paper towel.

• 9

  Assemble by placing two slices of bacon on each muffin half, topping with a poached egg, and drizzling with the warm hollandaise.

• 10

  Garnish with a pinch of paprika and serve immediately.