NUTRITION

SERVINGS

INGREDIENTS

1 whole whole-grain English muffin

3 oz Canadian bacon

2 large eggs

0.25 cup plain Greek yogurt

1 large egg yolk

1 tsp lemon juice

0.5 tsp Dijon mustard

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

1 tsp white vinegar

PREPARATION

• 1

  Split and toast the whole-grain English muffin until golden brown.

• 2

  In a small skillet over medium heat, lightly sear the Canadian bacon slices for 1-2 minutes per side until warm.

• 3

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

• 4

  Crack one egg into a small ramekin, swirl the simmering water to create a vortex, and gently drop the egg in; poach for 3 minutes for a runny yolk.

• 5

  Repeat the poaching process for the second egg and set aside on a paper towel-lined plate.

• 6

  For the sauce, whisk the Greek yogurt, egg yolk, lemon juice, Dijon mustard, and melted ghee in a heat-safe bowl over a pot of simmering water.

• 7

  Whisk the sauce constantly for 2-3 minutes until thickened and velvety, seasoning with sea salt and black pepper.

• 8

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

• 9

  Garnish with fresh snipped chives and serve immediately.