NUTRITION

SERVINGS

INGREDIENTS

1 whole whole wheat English muffin

2 large eggs

4 oz Canadian bacon

2 tbsp non-fat Greek yogurt

1 large egg yolk

0.25 tsp ghee

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

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

• 2

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

• 3

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

• 4

  Create a double boiler by placing a heat-safe bowl over a pot of barely simmering water, then whisk together the egg yolk, Greek yogurt, ghee, lemon juice, and Dijon mustard.

• 5

  Continue whisking the sauce constantly for 3-5 minutes until it becomes thick and velvety, then season with sea salt, black pepper, and cayenne pepper.

• 6

  Carefully crack the eggs into the simmering water and poach for 3 minutes for a runny yolk, then remove with a slotted spoon and drain on a paper towel.

• 7

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

• 8

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