NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole-grain English muffin

2 large Eggs

3 oz Canadian bacon

0.5 cup Non-fat 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

  Split the whole-grain English muffin and toast until golden brown.

• 2

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

• 3

  To make the lightened Hollandaise, create a double boiler by placing a heat-proof bowl over a pot of simmering water. Ensure the bottom of the bowl does not touch the water.

• 4

  Whisk the Greek yogurt, one egg yolk, lemon juice, Dijon mustard, sea salt, and black pepper in the bowl continuously for 3-5 minutes until the sauce is thickened and warm.

• 5

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

• 6

  Crack each of the two remaining eggs into a small ramekin. Use a spoon to create a gentle whirlpool in the water and carefully drop each egg into the center.

• 7

  Poach the eggs for 3 minutes for a runny yolk, then remove with a slotted spoon and drain on a paper towel.

• 8

  Assemble by placing the Canadian bacon on the toasted muffin halves, topping each with a poached egg.

• 9

  Generously spoon the warm yogurt Hollandaise over the eggs and garnish with freshly chopped chives.