NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole grain English muffin

4 oz Canadian bacon

2 large Eggs

1 large Egg yolk

0.25 cup Non-fat Greek yogurt

0.5 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

  In a small heat-proof bowl, whisk the Greek yogurt, egg yolk, lemon juice, melted ghee, sea salt, and black pepper until smooth.

• 2

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

• 3

  Heat a skillet over medium heat and lightly sear the Canadian bacon slices for 1 minute per side until warmed through.

• 4

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

• 5

  Crack the eggs into individual ramekins, swirl the simmering water to create a vortex, and gently drop the eggs in to poach for 3 minutes.

• 6

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

• 7

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

• 8

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