NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz Canadian bacon

0.25 whole whole-grain English muffin

0.25 cup plain Greek yogurt

0.5 large egg yolk

1 tsp lemon juice

0.5 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp ghee

1 tsp white vinegar

1 tbsp fresh chives

PREPARATION

• 1

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

• 2

  Place the bowl over a small pot of simmering water to create a double boiler, whisking constantly for 3-5 minutes until the sauce thickens into a velvety consistency, then season with sea salt and black pepper.

• 3

  Fill a medium saucepan with water and the white vinegar, bringing it to a gentle simmer over medium heat.

• 4

  Crack each egg into a small ramekin, then carefully slide them into the simmering water, poaching for 3 minutes until the whites are set but the yolks remain runny.

• 5

  While the eggs poach, lightly sear the Canadian bacon in a skillet over medium heat until warmed through and toast the English muffin half.

• 6

  Place the toasted English muffin on a plate, layer with the Canadian bacon slices, and carefully top with the poached eggs using a slotted spoon.

• 7

  Drizzle the warm hollandaise sauce over the eggs and garnish with freshly minced chives before serving.