NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

4 oz Canadian bacon

1 whole Whole wheat English muffin

0.25 cup Nonfat Greek yogurt

1 large Egg yolk

1 tsp Lemon juice

0.25 tsp Dijon mustard

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Fresh chives

1 tsp White vinegar

PREPARATION

• 1

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

• 2

  Create a double boiler by placing a heat-safe bowl over the simmering water, ensuring the bottom does not touch the water.

• 3

  Whisk the egg yolk, Greek yogurt, lemon juice, and mustard in the bowl until the sauce is thick and velvety.

• 4

  Season the sauce with sea salt and black pepper, then remove from heat and keep warm.

• 5

  In a non-stick skillet over medium heat, sear the Canadian bacon slices for 2 minutes per side until lightly browned.

• 6

  Toast the English muffin halves until golden and crisp.

• 7

  Carefully crack the eggs into the simmering water and poach for 3 minutes until the whites are opaque but the yolks remain soft.

• 8

  Place the seared bacon on the toasted muffin halves, top with the poached eggs, and drizzle generously with the warm hollandaise.

• 9

  Garnish with freshly chopped chives before serving.