NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole-wheat English muffin

3 oz Canadian bacon

2 large Eggs

1 large Egg yolk

1 tsp Ghee

2 tbsp Plain Greek yogurt

1 tsp Lemon juice

0.25 tsp Dijon mustard

0.13 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White vinegar

1 tbsp Fresh chives

PREPARATION

• 1

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

• 2

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

• 3

  Fill a medium saucepan with 3 inches of water, add the white vinegar, and bring to a very gentle simmer.

• 4

  To make the lightened Hollandaise, whisk the egg yolk, lemon juice, Dijon mustard, and Greek yogurt in a small heat-safe bowl.

• 5

  Place the bowl over the simmering water (ensuring the bottom doesn't touch the water) and whisk constantly until the sauce thickens.

• 6

  Slowly whisk in the melted ghee until the sauce is smooth; season with sea salt, black pepper, and cayenne, then remove from heat.

• 7

  Carefully crack each egg into a small ramekin and slide them into the simmering water; poach for 3 minutes until the whites are set but yolks are still soft.

• 8

  Place the toasted muffin halves on a plate, top each with the seared Canadian bacon and a poached egg.

• 9

  Spoon the warm Hollandaise sauce over the eggs and garnish with freshly chopped chives.