NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole wheat English muffin

4 oz Canadian bacon

2 large Eggs

1 large Egg yolk

1 tsp Ghee

2 tbsp Nonfat Greek yogurt

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Paprika

PREPARATION

• 1

  To make the light hollandaise, whisk the egg yolk, Greek yogurt, lemon juice, and a pinch of salt in a small heat-safe bowl.

• 2

  Place the bowl over a pot of simmering water (double boiler method) and whisk constantly until the sauce thickens and becomes creamy, then stir in the melted ghee and remove from heat.

• 3

  Bring a separate pot of water to a gentle simmer with a splash of vinegar and poach the two large eggs for about 3 minutes until the whites are set but the yolks remain runny.

• 4

  While the eggs poach, lightly sear the Canadian bacon in a skillet over medium heat until warmed through and slightly browned.

• 5

  Split and toast the whole wheat English muffin until golden and crisp.

• 6

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

• 7

  Generously spoon the warm hollandaise sauce over the eggs and garnish with a dusting of paprika and black pepper.