NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole grain English muffin

2 oz Canadian bacon

2 large Eggs

0.5 cup Plain non-fat Greek yogurt

1 tbsp Lemon juice

1 tsp Dijon mustard

1 tsp White vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Turmeric

1 tsp Fresh chives

PREPARATION

• 1

  In a small heat-proof bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, turmeric, sea salt, and black pepper until smooth.

• 2

  Place the bowl over a small pot of simmering water to create a double boiler and whisk constantly for 2 minutes until the sauce is warm and creamy.

• 3

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

• 4

  In a skillet over medium heat, lightly sear the Canadian bacon for 1 minute per side until heated through and fragrant.

• 5

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

• 6

  Carefully crack the eggs into the simmering water and poach for 3 minutes until the whites are set but the yolks remain soft.

• 7

  Place the toasted muffin halves on a plate, top each with the seared Canadian bacon and one poached egg.

• 8

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