NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole wheat English muffin

4 oz Canadian bacon

2 large eggs

0.25 cup non-fat Greek yogurt

1 tsp ghee

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp turmeric

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp white vinegar

1 tsp chives

PREPARATION

• 1

  Fill a medium saucepan with water and add 1 tsp white vinegar; bring to a very gentle simmer over medium-low heat.

• 2

  In a small skillet over medium heat, sear the 4 oz Canadian bacon until the edges are slightly crisp and golden, then set aside.

• 3

  Split the whole wheat English muffin and toast until the edges are beautifully browned and crisp.

• 4

  Crack each egg into a small ramekin; create a gentle whirlpool in the simmering water and drop each egg into the center to poach for exactly 3 minutes.

• 5

  In a small heat-safe bowl, whisk together the Greek yogurt, melted ghee, lemon juice, Dijon mustard, turmeric, sea salt, and black pepper until smooth and creamy.

• 6

  Place the toasted muffin halves on a plate, top each with two slices of Canadian bacon and one carefully drained poached egg.

• 7

  Drizzle the warm yogurt hollandaise over the eggs and garnish with fresh snipped chives before serving immediately.