NUTRITION

SERVINGS

INGREDIENTS

1 whole whole wheat English muffin

5 oz Canadian bacon

2 large eggs

0.25 cup non-fat Greek yogurt

1 tsp lemon juice

0.5 tsp Dijon mustard

0.13 tsp turmeric

1 tsp white vinegar

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  Whisk the Greek yogurt, lemon juice, Dijon mustard, and turmeric in a small heat-safe bowl until smooth.

• 2

  Place the bowl over a pot of simmering water (double boiler style) and whisk constantly for 2-3 minutes until the sauce is warm and slightly thickened, then set aside.

• 3

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

• 4

  In a non-stick skillet over medium-high heat, sear the Canadian bacon slices for 1-2 minutes per side until heated through and slightly caramelized.

• 5

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

• 6

  Crack each egg into a small ramekin, create a gentle whirlpool in the water with a spoon, and carefully drop the eggs into the center.

• 7

  Poach the eggs for exactly 3 minutes for a set white and a liquid gold yolk, then remove with a slotted spoon and pat dry on a paper towel.

• 8

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

• 9

  Generously drizzle the warm yogurt hollandaise over each egg and garnish with sea salt, black pepper, and minced fresh chives.