NUTRITION

SERVINGS

INGREDIENTS

0.5 whole whole wheat English muffin

4 oz Canadian bacon

2 large eggs

0.25 cup nonfat Greek yogurt

1 large egg yolk

0.25 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

  Split and toast the whole wheat English muffin until golden brown and set aside.

• 2

  In a small skillet over medium heat, lightly sear the Canadian bacon slices for 1-2 minutes per side until warmed through and slightly browned.

• 3

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

• 4

  Crack each egg into a small ramekin; create a gentle whirlpool in the simmering water and carefully drop the eggs in to poach for 3 minutes for a soft, runny yolk.

• 5

  While the eggs poach, whisk the Greek yogurt, one egg yolk, melted ghee, and lemon juice in a heat-proof bowl placed over a pot of simmering water (double boiler) until the sauce is thickened and smooth.

• 6

  Season the hollandaise sauce with sea salt and black pepper, whisking constantly to ensure it does not curdle.

• 7

  Assemble the dish by placing two slices of Canadian bacon on each toasted muffin half, carefully topping each with a poached egg.

• 8

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