NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

5 oz Canadian bacon

0.5 whole Whole wheat English muffin

0 large Egg yolk

1 tbsp Non-fat Greek yogurt

0 tsp Ghee

1 tsp Lemon juice

0.13 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Cayenne pepper

1 tsp White vinegar

1 tbsp Fresh chives

PREPARATION

• 1

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

• 2

  In a small heat-proof glass bowl, whisk together the egg yolk, non-fat Greek yogurt, lemon juice, and melted ghee until smooth.

• 3

  Place the bowl over the simmering water, ensuring the bottom does not touch the water, and whisk constantly for 3-5 minutes until the sauce thickens into a velvety consistency.

• 4

  Remove the hollandaise sauce from the heat and stir in the sea salt, black pepper, and cayenne pepper; set aside in a warm spot.

• 5

  In a separate non-stick skillet over medium-high heat, sear the Canadian bacon slices for about 2 minutes per side until they are heated through and slightly browned.

• 6

  Toast the whole wheat English muffin half until it is golden and crisp.

• 7

  Carefully crack the two eggs into the simmering vinegar water and poach for exactly 3 minutes until the whites are fully set but the yolks remain soft and runny.

• 8

  Place the seared Canadian bacon onto the toasted English muffin half, then carefully lift the poached eggs with a slotted spoon and place them on top of the bacon.

• 9

  Spoon the warm yogurt hollandaise over the eggs, garnish with freshly chopped chives, and serve immediately.