NUTRITION

SERVINGS

INGREDIENTS

0.5 whole whole wheat English muffin

4 oz Canadian bacon

2 large eggs

0.25 cup plain non-fat Greek yogurt

1 tsp grass-fed butter

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp turmeric

1 tsp white vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

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

• 2

  Set the sauce bowl over a small pot of simmering water for 2 minutes, whisking constantly until just warm, then remove from heat.

• 3

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

• 4

  Crack each egg into a small ramekin, create a gentle whirlpool in the simmering water, and carefully drop the eggs in to poach for 3 minutes.

• 5

  While eggs poach, toast the English muffin half and sear the Canadian bacon in a dry skillet over medium-high heat until browned.

• 6

  Place the toasted muffin on a plate, layer with the seared Canadian bacon, and top with the poached eggs.

• 7

  Drizzle the warm yogurt hollandaise over the eggs and garnish with fresh chives.