NUTRITION

SERVINGS

INGREDIENTS

1 whole whole grain English muffin

4 oz Canadian bacon

2 large eggs

1 large egg yolk

0.5 tsp ghee

2 tbsp nonfat Greek yogurt

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp cayenne pepper

1 tsp white vinegar

PREPARATION

• 1

  Prepare the hollandaise by whisking the single egg yolk, Greek yogurt, lemon juice, sea salt, and cayenne pepper in a small heat-safe bowl.

• 2

  Place the bowl over a small pot of simmering water (double boiler method), whisking constantly. Slowly drizzle in the melted ghee and continue whisking until the sauce thickens and becomes smooth. Remove from heat and cover to keep warm.

• 3

  Fill a medium saucepan with water and add the white vinegar. Bring to a gentle simmer.

• 4

  Crack each of the 2 large eggs into a small ramekin. Create a gentle whirlpool in the simmering water and carefully drop each egg into the center. Poach for 3-4 minutes until the whites are set but the yolks remain soft.

• 5

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

• 6

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

• 7

  To assemble, place two muffin halves on a plate. Layer the Canadian bacon evenly onto the muffins, then top each with a poached egg.

• 8

  Generously spoon the warm hollandaise sauce over the eggs and season with freshly cracked black pepper before serving.