NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 large egg yolk

4 oz Canadian bacon

0.5 whole whole wheat English muffin

1 tsp grass-fed butter

1 tbsp plain Greek yogurt

1 tsp lemon juice

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

0.13 tsp cayenne pepper

PREPARATION

• 1

  Prepare the Hollandaise sauce by whisking one egg yolk, lemon juice, Greek yogurt, and a pinch of cayenne pepper in a small heat-proof bowl.

• 2

  Place the bowl over a pot of simmering water (double boiler method) and whisk constantly while adding the melted grass-fed butter until the sauce thickens and becomes glossy.

• 3

  In a small skillet over medium heat, lightly sauté the baby spinach with a pinch of salt until wilted, then set aside.

• 4

  In the same skillet, warm the Canadian bacon slices for 1-2 minutes per side until heated through.

• 5

  Fill a medium saucepan with water and the white vinegar, bringing it to a gentle simmer. Crack the two remaining eggs into the water and poach for 3-4 minutes until the whites are set but the yolks remain runny.

• 6

  Toast the half English muffin until golden brown.

• 7

  Assemble by placing the sautéed spinach on the toasted muffin, followed by the Canadian bacon and the poached eggs.

• 8

  Drizzle the warm Hollandaise sauce over the top and season with fresh black pepper.