NUTRITION

SERVINGS

INGREDIENTS

1 whole English muffin

2 oz Canadian bacon

2 large eggs

0.5 cup non-fat Greek yogurt

0 large egg yolk

0 tsp ghee

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

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

• 2

  In a small heat-proof bowl, whisk together the Greek yogurt, one egg yolk, lemon juice, sea salt, and melted ghee.

• 3

  Place the bowl over a small pot of simmering water (double boiler method) and whisk constantly for 3-5 minutes until the sauce is thickened and warm.

• 4

  Split and toast the English muffin until the edges are golden and crisp.

• 5

  In a separate non-stick skillet, sear the Canadian bacon slices over medium heat for about 1 minute per side until warmed through.

• 6

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

• 7

  Place the toasted English muffin halves on a plate and top each with two slices of Canadian bacon.

• 8

  Use a slotted spoon to carefully lift the poached eggs from the water, drain well, and place one on each muffin half.

• 9

  Generously spoon the warm yogurt hollandaise over the eggs and garnish with fresh black pepper and minced chives.